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