Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a spacious mixing bowl, combine mayonnaise, Italian dressing, red wine vinegar, dried oregano, and black pepper. Whisk together until smooth and creamy.

Add the cooled, drained pasta to the bowl with the dressing. Toss gently until every piece is thoroughly coated.

Carefully fold in the salami, pepperoni, provolone cheese, halved cherry tomatoes, diced red onion, and banana peppers. Combine gently.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Just before serving, add the shredded lettuce and toss gently for a delightful crunch.