Quick Antipasto Pasta Salad Recipe

¾ cup extra virgin olive oil

⅔ cup red wine vinegar

1 clove garlic

chopped

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 (16 ounce) package fusilli pasta

1 ½ cups thinly sliced fresh basil

½ cup thinly sliced Genoa salami

½ cup thinly sliced pepperoni

1 (6.5 ounce) jar marinated artichoke hearts

drained and quartered

¼ cup thinly sliced provolone cheese

¼ cup grated Asiago cheese

3 tablespoons chopped olives

3 tablespoons sliced roasted red peppers

½ teaspoon freshly ground black pepper

¼ teaspoon salt