How to Make It
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and cool under running water. Pat dry.
In a large bowl, whisk the pickling juice with the oregano. Gradually pour in the oil in a thin stream, whisking until the dressing emulsifies. Season with salt and pepper. Add the pasta, pickled peppers, soppressata, provolone, roasted peppers and onion and toss to combine. Transfer to plates and serve.