In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, and grated garlic until smooth. Season with salt and black pepper to taste, then set it aside to chill in the refrigerator.

Bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook for 9-10 minutes, or until al dente, stirring occasionally. Once done, drain the pasta in a colander and rinse it under cold water until cooled.

While the pasta cools, chop all your chosen salad ingredients into bite-sized pieces. In a large mixing bowl, combine these ingredients with the cooled rotini pasta.

Once all the salad ingredients are in the bowl, drizzle the chilled dressing over the mixture. Gently toss everything together until well coated.

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours. If you have time, allowing it to sit overnight will enhance the flavors.