Bring a large pot of salted water to a boil over high heat. Add the cheese tortellini, cooking according to package instructions until al dente, about 3-5 minutes. Once cooked, drain and rinse under cold water.

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

In a large mixing bowl, combine the cooled tortellini, dry salami, cubed provolone cheese, and drained banana pepper rings. Drizzle the creamy dressing over the salad and gently toss to coat evenly.

Just before serving, fold in the finely shredded iceberg lettuce to maintain its crunchy texture. Mix until evenly distributed.

Sprinkle the remaining oregano and cracked black pepper over the salad. Serve immediately or refrigerate for a short while.