In a medium bowl, whisk together 1 cup of mayonnaise, 3 tablespoons of red wine vinegar, 2 tablespoons of pepperoncini juice, 1 teaspoon of dried oregano, 1 teaspoon of minced garlic, and 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 12 ounces of rotini pasta and cook for 9-10 minutes until al dente. Drain and rinse under cold water.

Chop 1 cup of oven-roasted turkey, slice ½ cup of pepperoni, and dice ½ cup of salami. Shred 2 cups of iceberg lettuce and slice 1 cup of cherry tomatoes, ½ cup of pepperoncinis, and ¼ cup of red onion.

In a large mixing bowl, combine cooled pasta with meats, shredded lettuce, tomatoes, pepperoncinis, and red onion.

Pour dressing over the pasta mixture and toss gently to coat thoroughly.

Transfer salad into an airtight container and refrigerate for at least 2 hours before serving.