Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the pasta aside to cool completely.

In a spacious mixing bowl, combine the cooled rotini pasta with sliced pepperoni, chopped salami, and chopped ham. Mix well to ensure the meats are evenly distributed.

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

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

Pour the prepared dressing over the pasta salad mixture. Using a large spoon, gently toss everything together.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes.

After chilling, give the salad a quick stir to redistribute the dressing. Serve the Italian Grinder Pasta Salad cold.