Bring a large pot of salted water to a rolling boil over high heat. Add 20 oz of refrigerated cheese tortellini and cook until al dente, usually around 3 to 5 minutes. Drain and rinse under cold water to halt cooking.

In a medium mixing bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, half of 1 tablespoon of dried oregano, and 1 teaspoon of cracked black pepper until smooth.

In a spacious glass bowl, combine the cooled tortellini, 6 oz of thinly sliced dry salami, 6 oz of cubed provolone cheese, and 1/2 cup of drained pickled banana pepper rings. Gently toss to combine.

Pour the creamy dressing over the salad ingredients and gently toss until evenly coated.

Fold in 3 cups of finely shredded iceberg lettuce gently to maintain its crunch.

Sprinkle the remaining dried oregano and cracked black pepper on top and serve immediately or chill for up to an hour.