Boil the cheese tortellini in salted water for about 3-5 minutes until al dente. Drain and rinse with cold water.

In a bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, half of the dried oregano, and cracked black pepper until smooth.

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

Pour the creamy dressing over the combined ingredients and toss gently to coat.

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