Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions, typically about 8 to 10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the cooled pasta aside in a large mixing bowl.

Incorporate flavor by adding the sliced meats to your bowl of cooled rotini pasta. Layer in the pepperoni, salami, and ham, making sure they are evenly distributed. Mix gently with a spatula.

Add in shredded iceberg lettuce, chopped red onions, sliced banana peppers, black olives, and juicy diced tomatoes. Use your spatula to fold these vibrant components into the pasta and meats carefully.

In a small bowl, combine mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper. Whisk the mixture together until it's smooth and well-blended.

Pour the dressing over the pasta and vegetable mixture in the large bowl. Using your spatula, gently toss everything together until well coated.

Cover the bowl with plastic wrap or transfer your salad to an airtight container and place it in the refrigerator. Let it chill for at least 30 minutes.

Once chilled, give the salad another gentle toss before serving. Transfer it to a serving dish or individual bowls and consider garnishing with extra Parmesan cheese or fresh herbs.