In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, and freshly grated garlic until smooth. Season with salt and black pepper to taste. Cover and refrigerate the dressing for at least 30 minutes.

Bring a large pot of salted water to a boil, then add rotini pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to cool.

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

In a large mixing bowl, combine the cooled pasta, chopped meats, diced cheeses, and prepared vegetables. Toss gently to mix.

Pour the dressing over the pasta mixture, ensuring all ingredients are coated. Toss until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.