Step 1: Cook rotini pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool completely.
Step 2: While pasta cools, prepare your salad ingredients. Dice the pepperoni, salami, and ham. Cube the provolone cheese. Thinly slice the red onion and chop the banana peppers and tomatoes.
Step 3: In a large bowl, combine the cooled pasta, diced pepperoni, chopped salami, chopped ham, shredded iceberg lettuce, sliced red onions, chopped banana peppers, sliced black olives, chopped tomatoes, and cubed provolone cheese.
Step 4: Prepare the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, black pepper, and salt. If using, add Dijon mustard and grated Parmesan cheese.
Step 5: Pour the dressing over the pasta and salad ingredients. Toss gently until everything is evenly coated.
Step 6: Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld. Taste and adjust seasonings before serving.