In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, finely grated garlic, salt, and black pepper until smooth and creamy. Refrigerate for at least 30 minutes.

Bring a large pot of salted water to a boil, add the rotini pasta, and cook for about 9-10 minutes until al dente. Drain and rinse under cold water.

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

Combine the cooled rotini pasta with the prepared meats, cheeses, and vegetables in a large mixing bowl. Toss gently.

Drizzle the chilled dressing over the salad and carefully fold it in until everything is coated.

Cover and refrigerate for at least 2 hours before serving to let the flavors meld.