Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse under cold water.

In a medium mixing bowl, combine mayonnaise, red wine vinegar, banana pepper juice, garlic powder, and oregano. Whisk together until smooth.

Chop the provolone cheese and deli meats into bite-sized pieces. Slice the red onion thinly and halve the cherry tomatoes.

In a large mixing bowl, combine the cooled rotini pasta with the chopped meats, cheeses, red onion, cherry tomatoes, and banana pepper rings. Gently fold together.

Drizzle the dressing over the combined ingredients and toss everything together until well coated.

Serve immediately or cover and refrigerate for at least an hour to meld flavors before serving.