Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions, around 8-10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled rotini pasta with sliced pepperoni, salami, and ham. Ensure the meats are evenly distributed throughout the pasta.

Add the shredded iceberg lettuce, sliced red onions, banana peppers, black olives, and chopped tomatoes to the meat and pasta mixture. Gently fold everything together.

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

Pour the prepared dressing over the pasta mixture. Toss everything together thoroughly.

Cover the bowl and place the pasta salad in the refrigerator. Allow it to chill for at least 30 minutes to meld the flavors.

Before serving, give the salad a good stir to redistribute the dressing. Garnish with additional grated Parmesan cheese.