TomaProvence Antipasto Pasta Salad

Ingredients

• 1 pound shell pasta
• ½ cup olive oil
• ¼ cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh oregano
• Salt
• pepper
• One 12-ounce jar marinated artichoke hearts, drained and chopped
• One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
• 1 cup cherry tomatoes, cut in half
• ¼ cup sliced pepperoncini
• 8 ounces Point Reyes TomaProvence, cut into cubes
• 4 ounces sliced salami, cut into quarters
• 2 tablespoons chopped fresh basil