Servings: 8

1 ( 16-oz.) pkg. fusilli pasta 1 ( 16-oz.) pkg. fusilli pasta
1 pt. multi-colored cherry tomatoes, halved (about 2 cups) 1 pt. multi-colored cherry tomatoes, halved (about 2 cups)
1 ( 8-oz.) pkg. fresh mozzarella cheese pearls, drained 1 ( 8-oz.) pkg. fresh mozzarella cheese pearls, drained
2 cups marinated quartered artichoke hearts (from 1 [14 1/2-oz.] jar) 2 cups marinated quartered artichoke hearts (from 1 [14 ½-oz.] jar)
1 1/2 cups diced dry-cured pork salami (6 oz.) 1 ½ cups diced dry-cured pork salami (6 oz.)
1 cup lightly packed fresh basil leaves (from 1 [2-oz.] pkg.) 1 cup lightly packed fresh basil leaves (from 1 [2-oz.] pkg.)
1 cup bottled italian dressing 1 cup bottled italian dressing
3/4 cup chopped orange bell pepper (from 1 medium [8 oz.] pepper) ¾ cup chopped orange bell pepper (from 1 medium [8 oz.] pepper)
1/2 cup halved Castelvetrano olives ½ cup halved Castelvetrano olives
1/4 cup chopped pepperoncini salad peppers ¼ cup chopped pepperoncini salad peppers
1 tsp. black pepper 1 tsp. black pepper
1/2 tsp. kosher salt ½ tsp. kosher salt

Cook pasta: subheading: 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.
Combine other salad ingredients: subheading: 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.
Finish pasta salad: subheading: 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).