Begin by boiling a large pot of salted water. Add the rotini pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process. Allow it to cool completely before moving on to the next step.

In a spacious mixing bowl, combine the cooled rotini pasta with the diced pepperoni, salami, and ham. Next, add in the crisp iceberg lettuce, vibrant red onions, tangy banana peppers, sliced black olives, and juicy tomatoes, followed by provolone and parmesan cheese. Gently toss everything together to ensure an even distribution of ingredients.

In a separate small mixing bowl, whisk together the mayonnaise, red wine vinegar, and olive oil until the mixture is uniformly blended and smooth. Sprinkle in the Italian seasoning, then season with salt and black pepper to taste.

Pour the freshly prepared dressing over the pasta and meat mixture. With a spatula or large spoon, gently toss everything together so that the dressing evenly coats the pasta and other ingredients.

Transfer the Italian Grinder Pasta Salad to an airtight container or cover the mixing bowl with plastic wrap. Refrigerate the salad for at least 30 minutes.

Before serving, give the salad a good toss to reincorporate any settled dressing and ingredients. Transfer to a serving bowl and garnish with freshly chopped herbs or extra cheese, if desired.