Make the Dressing: In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, minced garlic, and a pinch of salt and black pepper. Cover and refrigerate for at least 30 minutes.

Cook the Pasta: Bring a large pot of salted water to a boil and add rotini pasta. Cook until al dente, about 9-10 minutes, then drain and rinse under cold water.

Prepare the Ingredients: Chop the oven roasted turkey, pepperoni, salami, provolone cheese, and iceberg lettuce into bite-sized pieces. Quarter the cherry tomatoes and slice the red onion.

Combine the Salad: In a large mixing bowl, combine the cooled rotini pasta, chopped meats, cheeses, lettuce, quartered tomatoes, pepperoncinis, and red onion. Toss everything together.

Dress the Salad: Pour the chilled dressing over the pasta mixture and toss gently until everything is well-coated.

Chill Before Serving: Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving.