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

In a large mixing bowl, combine the cooled rotini pasta with sliced pepperoni, chopped salami, and chopped ham. Stir gently to mix.

Add in shredded iceberg lettuce, sliced red onions, sliced banana peppers, sliced black olives, and chopped tomatoes. Toss gently to combine.

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

Pour the dressing over the pasta salad mixture and toss thoroughly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.

Before serving, give the salad a gentle stir and serve in a large bowl. Garnish if desired.