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

In a large mixing bowl, combine the cooled rotini pasta with diced pepperoni, salami, and ham. Gently stir to evenly distribute the meats.

Add shredded iceberg lettuce, sliced red onions, banana peppers, sliced black olives, and diced tomatoes to the bowl. Gently fold in the fresh ingredients.

In a separate bowl, whisk together mayonnaise, red wine vinegar, olive oil, and Italian seasoning. Season with salt and black pepper to taste. Mix until smooth.

Pour the dressing over the pasta and vegetable mixture. Use a spatula to gently toss and coat every ingredient evenly with the dressing.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together. When ready to serve, stir well and serve cold.