Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and rinse under cold water.

Combine the Ingredients: In a large mixing bowl, combine the cooled rotini pasta with sliced pepperoni, chopped salami, chopped ham, shredded iceberg lettuce, sliced red onions, sliced banana peppers, sliced black olives, chopped tomatoes, and both shredded provolone and grated parmesan cheese. Gently fold ingredients together.

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

Combine Dressing with Salad: Pour dressing over the pasta mixture and toss gently to coat all ingredients evenly without mashing.

Chill and Meld Flavors: Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve and Garnish: Remove from refrigerator, stir gently, and serve in bowls or on a platter, garnished with extra grated parmesan cheese or fresh herbs.