The Italian-American Antipasto Pasta Salad

Ingredients

For 8 Person(s)

For the dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano

For the pasta salad:

• 1 pound dried fusilli pasta
• 2 cups jarred mushrooms in vinegar
• 2 cups jarred artichoke hearts, quartered
• 2 cups Castelvetrano olives
• 1 cup cherry tomatoes, halved
• 1 cup jarred grilled peppers, cut into a 1/2 inch dice
• 8 ounces bocconcini mozzarella
• 4 ounces mortadella, cut into a 1/2 inch dice
• 4 ounces Italian salami or soppressata, cut into a 1/2 inch dice
• 4 ounces provolone cheese, cut into a 1/2 inch dice
• 6 fresh basil leaves, torn