Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse with cold water to stop the cooking process. Allow the pasta to cool completely.

In a mixing bowl, add the cooled rotini pasta along with sliced pepperoni, chopped salami, diced ham, shredded iceberg lettuce, sliced red onions, banana peppers, black olives, chopped tomatoes, shredded provolone and grated parmesan. Gently mix all ingredients together.

In a separate bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper until smooth and creamy.

Pour the dressing over the pasta mixture and gently toss everything together until evenly coated. Make sure the pasta absorbs the flavors.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Give the salad a good stir before serving. Garnish with additional parmesan cheese or freshly chopped herbs if desired.