Mushroom Antipasto Pasta Salad

    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 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.