In a small bowl, combine mayonnaise, red wine vinegar, olive oil, minced garlic, Italian seasoning, salt, red pepper flakes, and black pepper. Whisk until smooth and refrigerate for 15 minutes.

Boil a large pot of salted water, add rotini pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Slice salami and pepperoni, cube provolone, halve cherry tomatoes, and chop pepperoncini and black olives.

In a large bowl with cooled pasta, add sliced meats, cubed cheese, halved tomatoes, chopped peppers, and olives. Mix gently.

Pour chilled dressing over the pasta salad and toss gently until everything is evenly coated.

Cover and refrigerate for at least 30 minutes to enhance flavors.

Fold in shredded iceberg lettuce just before serving and serve chilled.