Cook Tortellini: Boil salted water, add cheese tortellini, cook for 3-5 minutes until al dente. Drain and rinse under cold water, set aside to cool.

Make Dressing: Whisk together mayonnaise, red wine vinegar, Dijon mustard, half of the dried oregano, and cracked black pepper until smooth.

Combine Ingredients: In a bowl, mix cooled tortellini, dry salami, provolone cheese, and pickled banana peppers. Fold gently.

Add Dressing & Toss: Pour dressing over salad, toss gently to combine, maintaining the tortellini integrity.

Incorporate Lettuce: Fold in shredded iceberg lettuce last, garnish with remaining oregano and cracked black pepper.