In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper. Chill in the fridge until you're ready to mix it into the salad.

Boil the rotini according to package instructions, aiming for al dente (about 9 minutes). Drain and rinse under cold water to cool and stop cooking further.

While the pasta is cooking, chop the oven-roasted turkey, pepperoni, salami (if using), provolone, and your choice of fresh vegetables like lettuce, cherry tomatoes, and red onion.

In a large mixing bowl, combine the cooled pasta with the chopped meats, cheeses, lettuce, cherry tomatoes, pepperoncinis, and red onion. Mix together gently so everything is evenly distributed.

Pour the prepared dressing over the salad mixture, tossing well to make sure everything is coated evenly in that creamy goodness.

Cover your salad and place it in the refrigerator for at least 2 hours. This resting time is key for allowing all the flavors to meld beautifully.