Begin by bringing a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Chill in the refrigerator for at least 30 minutes.

In a medium bowl, whisk together mayonnaise (or Greek yogurt) and balsamic vinegar until smooth. Stir in Italian seasoning, garlic powder, and salt & black pepper. Set aside.

In a large mixing bowl, add the chilled pasta, diced provolone cheese, turkey pepperoni, cherry tomatoes, red onion, and bell peppers. Gently stir together.

Cover the bowl and refrigerate for 2 to 6 hours to let flavors meld.

Before serving, remove from the refrigerator and fold in shredded iceberg lettuce. Add more dressing if necessary to achieve desired consistency.