Start by bringing a large pot of salted water to a rolling boil. Add rotini pasta and cook for about 10 minutes, or until al dente. Drain and rinse under cold water.

While pasta cools, chop salami, deli ham, and provolone cheese into bite-sized pieces.

Slice cherry tomatoes in halves, thinly slice red onion, and chop banana peppers into bite-sized pieces.

In a mixing bowl, combine mayonnaise, red wine vinegar, Italian seasoning, salt, and pepper. Whisk until smooth and creamy.

In a large bowl, combine cooled pasta, meats, cheese, and sliced vegetables. Fold gently to mix.

Pour the dressing over salad and toss to ensure an even coat. Aim for a creamy texture.

Just before serving, fold in shredded lettuce. Cover and refrigerate for at least one hour.

Serve your vibrant pasta salad in a bowl or on plates, ready to enjoy!