Begin by bringing a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the pasta in a colander and rinse thoroughly under very cold water to stop the cooking process.

While the pasta cools, prep the ingredients: chop the iceberg lettuce, thinly slice the red onion, halve the tomatoes, dice the meats, and cut the cheese.

In a large mixing bowl, combine the cooled pasta with the chopped lettuce, sliced vegetables, and diced meats. Gently toss to mix thoroughly.

In a separate bowl, whisk together the mayonnaise, red wine vinegar, banana pepper juice, grated Parmesan, garlic powder, oregano, cracked pepper, and sea salt until smooth.

Pour about three-quarters of the dressing over the pasta salad and gently toss. Chill for at least 30 minutes.

Before serving, give the salad a final toss and add in the remaining dressing as desired.