Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to the package directions, usually about 5 minutes, until tender and floating. Drain and rinse under cold water to cool completely.

While the tortellini cools, dice the deli ham, salami, and pepperoni into bite-sized pieces. Cube or shred the provolone cheese, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Drain the banana peppers.

In a large mixing bowl, gently toss together the cooled tortellini, meats, provolone, and all the vegetables. Mix until evenly combined.

Pour the creamy Italian dressing over the salad mixture and gently toss again to coat all ingredients thoroughly.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to deepen.

After chilling, uncover and give the salad a gentle toss. Serve in a large bowl, garnished with extra banana peppers or Italian seasoning if desired.