Boil water in a large pot and cook tri-colored rotini according to package instructions, usually around 8-10 minutes. Drain and rinse under cold water.

Chop cucumber, bell peppers, red onion, halve cherry tomatoes, and roughly chop spinach. Add all vegetables to a large mixing bowl.

Cut deli ham, salami, and pepperoni into bite-sized pieces, add to the bowl along with cubed provolone cheese, and stir gently to combine.

Whisk together Italian dressing, mayonnaise, Parmesan cheese, Italian seasoning, and black pepper until smooth.

Pour the dressing over the salad ingredients and gently toss to combine, ensuring all are evenly coated.

Cover with plastic wrap or a lid and chill in the refrigerator for at least one hour, ideally 2-3 hours before serving.

Stir gently before serving and garnish with fresh parsley if desired.