Italian Antipasto Pasta Salad

Ingredients

• 1 1/2 pounds rotini pasta, cooked al dente
• 1 pound genoa salami, diced
• 3 cups cherry tomatoes, halved
• 1 cup kalamata olives, pitted and sliced
• 1 cup green olives, pitted and sliced
• 3 red peppers, diced
• 1 pound bocconcini pearls, halved
• 1 red onion, diced
• 1 bunch of basil, ripped
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons dijon mustard
• 2 tablespoons honey
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1 teaspoon red pepper flakes
• Pepper to taste
• Salt to taste