In a large pot, bring salted water to a rolling boil. Add rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

While the pasta cools, dice the cucumber, halve the cherry tomatoes, slice the red onion and banana peppers, and shred the romaine lettuce.

Cube the halal turkey salami, turkey pepperoni, and provolone cheese into bite-sized pieces.

In a medium bowl, whisk together the homemade grinder dressing until smooth. Adjust seasoning as desired.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, cubed meats, and cheese. Pour in most of the dressing and mix gently.

Fold in shredded romaine lettuce, cover, and refrigerate for at least 30 minutes.

Before serving, stir the salad, adding reserved dressing if needed, and serve chilled.