Bring a large pot of salted water to a rolling boil on your stove. Add the refrigerated cheese tortellini and cook according to the package directions, which usually takes about three to five minutes.

Pour the cooked pasta into a colander in your sink to drain the hot water completely. Run cold water over the tortellini for a minute so it stops cooking and cools down quickly.

Place your salami, pepperoni, provolone cheese, red onion, and cherry tomatoes onto a sturdy cutting board. Use a sharp knife to chop everything into small, bite-sized pieces so they mix together evenly later.

In a small bowl, combine the mayonnaise, red wine vinegar, minced garlic, and dried Italian seasoning. Whisk the mixture vigorously with a fork until it becomes completely smooth, creamy, and well blended.

Transfer the cooled tortellini into your largest mixing bowl along with the chopped meats, cheese, and vegetables. Pour the creamy dressing over the top and gently fold everything together with a large spoon.

Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour. Just before serving, stir in the freshly shredded iceberg lettuce so it stays perfectly crisp and green.