Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow the pasta to cool completely, ensuring it is not sticky.

While the pasta cools, prepare the remaining ingredients for your Italian Grinder Pasta Salad. Chop the pepperoni, salami, and ham into bite-sized pieces, and slice the iceberg lettuce, red onions, and banana peppers thinly. Halve the tomatoes and chop the olives, placing everything in a large mixing bowl to combine the vibrant flavors of your salad.

Once the pasta is completely cooled, add it to the mixing bowl with your chopped meats, vegetables, and both provolone and parmesan cheese. Gently toss all the ingredients together using a spatula to ensure everything is evenly distributed.

In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper until the mixture is smooth and well combined. Set it aside to let the flavors meld.

Pour the dressing over the pasta mixture, ensuring it evenly coats all the ingredients. Use a large spoon or spatula to gently toss the salad together.

Cover the bowl with plastic wrap or transfer the pasta salad into an airtight container. Place it in the refrigerator and let it chill for at least 30 minutes.

After chilling, give your salad another light toss to redistribute the dressing. Serve your Italian Grinder Pasta Salad cold, garnished with a sprinkle of extra parmesan cheese or fresh herbs if desired.