Begin by boiling a large pot of salted water. Add the refrigerated cheese tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and rinse under cold water.

In a medium mixing bowl, combine mayonnaise, red wine vinegar, Dijon mustard, and half of the dried oregano. Whisk until smooth and creamy.

Slice the dry salami into thin ribbons, cube the provolone cheese, and finely shred the iceberg lettuce.

In a large mixing bowl, combine the cooled tortellini, sliced salami, cubed provolone, and pickled banana pepper rings. Drizzle the dressing over and toss gently until well coated.

Fold in the shredded iceberg lettuce, sprinkle with the remaining oregano and cracked black pepper, and serve immediately.