In a medium mixing bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, and grated garlic. Cover and refrigerate for 30 minutes.

Bring a large pot of salted water to a rolling boil, then add the rotini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

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

In a large mixing bowl, combine the cooled pasta, chopped meats, diced cheeses, and prepared vegetables. Gently fold them together.

Pour the chilled dressing over the pasta salad mixture and toss to combine. Ensure everything is evenly coated.

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