Mushroom antipasto pasta salad

Ingredients:

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

Preparation:

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.