Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions, about 8–10 minutes, until al dente. Drain and rinse under cold water.

Chop the Genoa salami, turkey, spicy pepperoni, and provolone cheese into bite-sized pieces. Halve the cherry tomatoes, thinly slice the red onion, and slice the banana peppers. Gather in a large mixing bowl.

Add the cooled rotini pasta to the mixing bowl with the chopped ingredients. In a separate bowl, whisk together the creamy dressing and pour it over the salad mixture. Toss gently to combine.

Fold in the chopped romaine lettuce right before serving to keep it crisp.

Serve your Italian Grinder Pasta Salad chilled or at room temperature.