Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, sliced pepperoni, chopped salami, and chopped ham. Fold gently to distribute.

Add the shredded iceberg lettuce, sliced red onion, banana peppers, sliced black olives, and chopped tomatoes to the bowl. Toss gently to combine.

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

Pour the dressing over the pasta mixture and toss until all ingredients are well-coated.

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

Serve cold, optionally garnished with additional grated Parmesan or fresh herbs.