Ingredients:

• 1 (16-oz.) pkg. fusilli pasta
• 1 pt. multi-colored cherry tomatoes, halved (about 2 cups)
• 1 (8-oz.) pkg. fresh mozzarella cheese pearls, drained
• 2 cups marinated quartered artichoke hearts (from 1 [14 1/2-oz.] jar)
• 1 1/2 cups diced dry-cured pork salami (6 oz.)
• 1 cup lightly packed fresh basil leaves (from 1 [2-oz.] pkg.)
• 1 cup bottled italian dressing
• 3/4 cup chopped orange bell pepper (from 1 medium [8 oz.] pepper)
• 1/2 cup halved Castelvetrano olives
• 1/4 cup chopped pepperoncini salad peppers
• 1 tsp. black pepper
• 1/2 tsp. kosher salt

Cooking Instructions:

1. Cook pasta:

   Bring a large pot of salted water to a boil over high; add pasta, and cook according to package directions.
   Drain and rinse under cold water until cool, about 1 minute; drain and set aside.

2. Combine other salad ingredients:

   Place tomatoes, mozzarella, artichokes, salami, basil, Italian dressing, bell pepper, olives, pepperoncini, black pepper, and salt in a large mixing bowl.

3. Finish pasta salad:

   Add pasta, tossing to evenly combine. Let stand for at least 5 minutes before serving, stirring occasionally. (Pasta Salad may be covered and chilled overnight).