Cook the pasta in salted boiling water for 8-10 minutes until al dente, then drain and cool.

Combine pasta with sliced pepperoni, chopped salami, and chopped ham in a large mixing bowl.

Add chopped tomatoes, shredded iceberg lettuce, sliced red onions, sliced banana peppers, and sliced black olives to the bowl and stir gently.

Whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper in a separate bowl until creamy.

Pour dressing over the pasta and meat mixture; toss to coat evenly.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Serve cold, garnished with extra grated Parmesan cheese or fresh herbs if desired.