In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, and grated garlic. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes.

Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 9-10 minutes until al dente. Drain and cool under running cold water.

Dice the roast turkey, pepperoni, and salami. Slice provolone cheese, thinly shred iceberg lettuce, cut tomatoes, slice pepperoncinis, and red onion.

In a large mixing bowl, combine the cooled pasta with diced meats, cheese, lettuce, tomatoes, pepperoncinis, and red onion. Stir gently.

Pour the chilled dressing over the salad mixture. Toss gently to combine, ensuring all ingredients are coated.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.