Begin by bringing a large pot of salted water to a boil over high heat. Add 12 ounces of rotini pasta and cook according to package instructions, usually about 8–10 minutes, until al dente—firm yet tender. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the pasta aside to cool completely.

In a large mixing bowl, combine the cooled rotini pasta with ½ cup of diced pepperoni, ½ cup of diced salami, and ½ cup of diced ham. Toss these ingredients together until well blended.

Next, incorporate 2 cups of shredded iceberg lettuce, ½ cup of sliced red onions, ½ cup of sliced banana peppers, ½ cup of sliced black olives, and 1 cup of chopped tomatoes into the pasta and meat mixture. Gently fold the vegetables in, ensuring they mix evenly without bruising.

In a separate bowl, whisk together ¾ cup of mayonnaise, ¼ cup of red wine vinegar, 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, and freshly cracked salt and black pepper to taste.

Pour the dressing over the pasta and vegetable mixture, and gently toss until everything is thoroughly coated.

Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld together.

When ready to serve, remove the salad from the refrigerator and give it a final toss. Garnish with additional grated Parmesan cheese or fresh herbs if desired.