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

Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package instructions for 9-10 minutes. Drain and rinse under cold water.

Chop the oven-roasted turkey, pepperoni, salami, provolone, and parmesan into bite-sized pieces. Dice the iceberg lettuce, slice the cherry tomatoes in half, and thinly slice the red onion.

In a large mixing bowl, combine the cooled rotini pasta with the chopped turkey, pepperoni, salami, provolone, parmesan, lettuce, cherry tomatoes, pepperoncinis, and red onion. Toss gently to mix.

Pour the chilled dressing over the pasta mixture and toss carefully until all ingredients are well coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving.