Make the dressing

• In a large bowl, combine the mayonnaise, red wine vinegar, banana pepper juice, dried Italian seasoning and hoagie spread.
• Whisk everything together until smooth.

Chop the vegetables and meats

• Finely chop the white onion and the banana peppers.
• Chop the ham, pepperoni, Genoa salami and provolone cheese.

Cook the pasta

• Cook the cavatappi pasta in salted boiling water until al dente.
• Drain and rinse under cold water, then let cool for a few minutes.

Combine the salad

• Add the onion, banana peppers, ham, pepperoni, salami and cheese to the dressing.
• Add the cooled pasta and toss until everything is well coated.

Chill

• Cover and refrigerate the pasta salad until ready to serve.

Finish and serve

• Just before serving, fold in the shredded iceberg lettuce.