Bring a large pot of salted water to a rolling boil, then add the rotini pasta. Cook for 8-10 minutes until al dente, then drain and rinse with cold water.

Chop the salami, deli ham, and provolone or mozzarella cheese into bite-sized pieces. Slice the red onion, halve the cherry tomatoes, and chop the iceberg lettuce.

In a medium bowl, combine mayonnaise, red wine vinegar, Italian seasoning, and optional banana pepper brine. Whisk until smooth.

In a large mixing bowl, add the cooled pasta, chopped meats, cheese, vegetables, and the dressing. Toss gently.

Cover the bowl with plastic wrap and refrigerate for 30-60 minutes to allow flavors to meld.

Serve chilled, stirring gently before serving and add lettuce just before serving for extra crispness.