In a medium bowl, combine mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, minced garlic, and a pinch of salt and pepper. Whisk until smooth and creamy. 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 directions for al dente (9-10 minutes). Drain and rinse under cold water. Set aside to drain.

Chop the meats, cheeses, and vegetables into uniform bite-sized pieces: dice provolone and salami, slice pepperoni, and chop iceberg lettuce, cherry tomatoes, and red onion.

In a large mixing bowl, combine the cooled pasta, chopped meats, cheeses, and vegetables. Gently fold until well mixed, ensuring ingredients remain intact.

Pour the chilled dressing over the pasta mixture and gently toss to coat all ingredients evenly.

Cover the bowl and refrigerate for at least 2-4 hours to allow flavors to meld before serving.