In a medium-sized bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper until smooth. Chill in the fridge until you're ready to mix it with the salad.

Boil rotini pasta in salted water for 9-10 minutes, or until al dente. Drain and rinse under cold water to cool.

In a large bowl, add the cooled pasta along with diced turkey, sliced pepperoni, salami, provolone, parmesan, chopped lettuce, halved tomatoes, sliced pepperoncinis, and red onion. Mix gently to combine.

Pour the prepared dressing over the salad mixture and toss gently until everything is evenly coated. Refrigerate for at least 2 hours.