Cook tortellini following package directions. Drain and place in large bowl.
Stir in salami, provolone, turkey, olives and sweet peppers.
In a small bowl, mix vinegar, mustard, salt and pepper. Whisk until smooth and salt is dissolved. Gradually drizzle in the olive oil while whisking continuously. Stir in chopped oregano.
Stir dressing into the tortellini mixture. Toss to coat.
Cover and refrigerate for 2 hours or overnight before serving.