• 16 ounces (460g) fusilli pasta
• ¾ cup (180ml) extra virgin olive oil
• ¼ cup (60ml) red wine vinegar
• 1 teaspoon (5ml) dried oregano
• 1 teaspoon (5ml) dried basil
• ½ cup (100g) black olives, pitted
• ½ cup (100g) green olives, pitted
• 1 - 15 ounce (400g) can of marinated artichoke hearts, drained & cut into bite-size pieces
• 1 pint (300g) rainbow cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 small sweet red pepper
• 1 small sweet yellow pepper
• 1 small sweet orange pepper
• 8 ounces (225g) Soppressata salami
• 8 ounces (225g) Genoa salami
• 1 cup (175g) roasted red peppers
• 8 ounces (225g) fresh mozzarella
• 8 ounces (225g) Provolone cheese
• sea salt
• freshly ground black pepper
• 7-8 large basil leaves
  

Seed and cut the red, yellow and orange peppers into bite size pieces.  Cut the salamis, roasted red peppers, fresh mozzarella, and Provolone cheese into bite sized pieces.  Set aside.  Cook the pasta until al dente as per package directions. While the pasta is cooking, add the olive oil, vinegar, oregano and basil to a large salad bowl and whisk to emulsify. Salt and pepper to taste.  

Drain cooked pasta and add to salad bowl, tossing with the dressing to combine well. The warm pasta will soak up the dressing.  Add the olives, artichoke hearts, tomatoes, onions, salamis, peppers and cheeses. Season with salt and pepper to taste. 

Bring the pasta to room temperature.  Add the fresh basil leaves torn into bite-size pieces and toss well.  Salad can be made the day before and stored in the fridge. 

Bring the salad to room temperature before serving.