In a medium bowl, whisk together the Greek yogurt, mayonnaise, white wine vinegar, parmesan cheese, honey, minced garlic, Dijon mustard, and a pinch of salt and pepper until smooth. Set aside.

In a large mixing bowl, combine the cooked pasta, diced cucumber, cherry tomatoes, shredded cabbage, diced sweet onion, and chopped banana peppers. Add the chopped deli turkey, deli ham, turkey pepperoni, and provolone cheese. Gently toss until evenly distributed.

Drizzle the prepared dressing over the salad mixture and fold gently until well coated. Ensure the pasta and vegetables remain intact.

Sprinkle additional grated parmesan cheese and chopped herbs on top, tossing lightly to distribute.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving.