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

Chop the Genoa salami, sliced turkey, spicy pepperoni, provolone cheese, cherry tomatoes, red onions, and banana peppers into bite-sized pieces.

In a large mixing bowl, add the cooled pasta along with the chopped meats, cheese, and vegetables. Drizzle the creamy Italian dressing over it and toss gently until well combined.

Just before serving, fold in the Romaine lettuce to keep it crisp.

If preparing in advance, store undressed components in airtight containers, keeping the dressing and lettuce separate.