2 cups rotini pasta, cooked (about 1 cup dry) |
1 (14 ounce) can artichoke hearts, drained and cut into bite-size pieces |
1/2 cup red bell pepper, chopped |
1/2 cup green bell pepper, chopped |
1 cup provolone cheese, cubed |
1 carrot, cut into julienne strips |
1/4 cup red onion, minced |
1 (2 1/4 ounce) can pitted black olives, sliced |
1/4 lb salami, chopped |
1/3 cup extra virgin olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sugar |
1/2 teaspoon dry mustard |
3 -4 tablespoons fresh basil, finely chopped (to taste) |
