In a large mixing bowl, combine the giardiniera with mayonnaise, dill pickles, and banana peppers. Stir until this is fully combined, then add red wine vinegar and olive oil. Mix again until fully combined.
To this bowl, add the cooked and drained pasta, then carefully fold it in with the other ingredients until the pasta is fully coated. Add the iceberg lettuce, diced salami, diced mortadella, and mozzarella pearls. Mix gently until evenly dispersed.
Taste and season with salt and pepper to your liking, keeping in mind that many of the ingredients are very salty already. Mix to combine once more.
Store in the fridge and serve chilled.