Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set it aside to cool completely, ensuring nothing clumps together.

In a large mixing bowl, combine the cooled rotini pasta with the pepperoni, salami, ham, iceberg lettuce, red onions, banana peppers, black olives, and tomatoes. As you add each ingredient, take a moment to mix them gently with a spatula or spoon, making sure every vibrant element is evenly distributed.

In a separate bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper until the mixture is smooth and creamy.

Pour the dressing over the pasta mixture, ensuring all the elements are well-coated. Use a spatula to gently toss everything together.

Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes.

After the salad has chilled, give it a gentle toss before serving. Scoop out portions into bowls or onto plates.