4 cups pasta, cold, cooked 2 cups white mushrooms, sliced 1 cup roasted red peppers, chopped 1 cup salami, cut into bite-size pieces 1 cup provolone cheese, cut into bite-size pieces 1 jar (6 ounces) marinated artichoke hearts, (with liquid) 1/4 cup Italian salad dressing salt and pepper, to taste 1/2 cup chopped fresh basil
To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.