12 ounces rotini pasta

¼ pound oven roasted turkey – chopped in 2 inch long strips

¼ pound pepperoni – chopped in 2 inch long strips

¼ pound salami – chopped in 2 inch long strips

5 slices provolone cheese – chopped in 2 inch long strips

¼ cup parmesan cheese – freshly grated

½ head iceberg lettuce – thinly shredded

1 cup cherry tomatoes – cut in 4’s

½ cup pepperoncinis – sliced

½ cup red onion – thinly sliced

1 cup mayonnaise

3 tablespoons red wine vinegar

1 tablespoon pepperoncini juice

2 teaspoons dried oregano

1 clove garlic – grated

¼ teaspoon salt

¼ teaspoon black pepper