Boil a large pot of salted water over high heat. Add the rotini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside to cool completely.

In a large mixing bowl, add the cooled rotini pasta along with sliced pepperoni, salami, and ham. Use a spatula to gently fold in the cured meats, ensuring they are evenly distributed.

Next, toss in the shredded iceberg lettuce, diced red onions, banana peppers, black olives, and halved tomatoes. Gently mix to maintain crunchiness, then sprinkle both provolone and Parmesan cheese on top.

In a separate bowl, whisk together the mayonnaise, red wine vinegar, olive oil, and Italian seasoning. Add a pinch of salt and black pepper to taste.

Pour the dressing over the pasta mixture. Using a spatula, gently toss until fully coated with dressing.

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

Once chilled, give the salad a good stir before serving. Garnish with extra cheese or freshly chopped herbs if desired.