In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, minced garlic, salt, and black pepper until smooth. Chill in the fridge for at least 30 minutes.

Fill a large pot with water, add a pinch of salt, and bring to a boil. Add rotini pasta and cook for 9-10 minutes until al dente. Drain and rinse under cold water.

Chop meats and veggies into uniform pieces for even distribution.

In a large mixing bowl, add cooled pasta and combine with meats, cheese, and vegetables. Mix well.

Pour the chilled dressing over the salad and toss gently. Adjust seasonings if necessary.

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