Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop the iceberg lettuce, slice the red onion, halve the tomatoes, and prepare the banana peppers and meats.

In a large mixing bowl, combine the cooled pasta with lettuce, tomatoes, onion, banana peppers, salami, turkey pepperoni, deli turkey, and provolone cheese.

In a medium bowl, whisk together mayonnaise, red wine vinegar, and banana pepper juice. Stir in parmesan, garlic powder, oregano, Italian seasoning, cracked pepper, and sea salt.

Pour the dressing over the pasta salad mixture and toss gently. Cover and chill in the refrigerator for at least 30 minutes.

Before serving, toss with the reserved dressing to maintain creaminess and serve chilled.