Antipasto Pasta Salad Recipe | Valerie Bertinelli

Ingredients

• 1/2 teaspoon kosher salt, plus additional for salting pasta water
• 1 pound fusilli
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon chopped fresh oregano
• 1 teaspoon honey
• 4 tablespoons grated Parmesan
• Freshly ground black 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
• One 4.6-ounce jar Kalamata olives, drained and chopped
• 8 ounces fresh mozzarella, cut into cubes
• 4 ounces sliced salami, cut into quarters
• 2 tablespoons torn fresh basil