Bring a large pot of salted water to a rolling boil over medium-high heat. Add the cheese tortellini and cook according to the package instructions, typically around 3-5 minutes, until they are al dente. Drain and rinse under cold water to cool.

In a medium bowl, combine mayonnaise, red wine vinegar, Dijon mustard, half of dried oregano, and cracked black pepper. Whisk until smooth.

In a large glass bowl, mix the cooled tortellini with dry salami, provolone cheese, and pickled banana pepper rings. Gently toss.

Pour the dressing over the tortellini mixture and toss until evenly coated.

Fold in finely shredded iceberg lettuce and top with remaining oregano and cracked black pepper before serving.

Serve immediately or cover and refrigerate for up to 24 hours, adding lettuce just before serving.