In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, minced garlic, salt, and black pepper until smooth and well combined. Let the dressing chill in the refrigerator for at least 30 minutes.

Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook for 9-10 minutes until al dente. Drain the pasta and rinse it under cold running water.

While the pasta cools, prep the ingredients: chop the oven-roasted turkey, slice the pepperoni and salami, shred the iceberg lettuce, and slice the cherry tomatoes, pepperoncinis, and red onion.

In a large mixing bowl, combine the cooled rotini pasta, prepared meats, crunchy lettuce, sweet cherry tomatoes, zesty pepperoncinis, and sliced red onion. Toss gently to combine.

Pour the chilled dressing over the combined ingredients and gently toss again to ensure an even coating.

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