Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.

Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.

Before serving, add some or all of the remaining dressing.