Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper. Refrigerate for at least 30 minutes.

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

Prep Ingredients: Slice the turkey, pepperoni, and salami. Dice the provolone cheese and chop the lettuce. Halve the cherry tomatoes, slice the pepperoncinis, and chop the red onion.

Combine: In a large mixing bowl, add the cooled rotini and all the prepared ingredients. Mix gently to combine.

Dress the Salad: Pour the chilled dressing over the salad and toss until everything is well coated.

Chill: Cover with plastic wrap and refrigerate for at least 2 hours before serving.