In a medium-sized measuring cup, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, minced garlic, and a pinch of salt and black pepper until smooth. Cover and chill.

Bring a large pot of salted water to a rolling boil, then add the rotini pasta. Cook for about 9–10 minutes until al dente. Drain and rinse under cold water.

Chop the oven-roasted turkey, pepperoni, and salami into bite-sized pieces. Slice the provolone cheese and prepare the vegetables.

In a large mixing bowl, add the cooled rotini, chopped meats, cubed cheeses, and sliced vegetables. Pour the chilled dressing over the top and toss to combine.

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