Antipasto pasta salad, from cook’s country

Pasta and macaroni Italian cuisine

8 ounces sliced pepperoni , cut into ¼-inch strips 8 ounces soppressata or salami, halved and cut into ¼-inch strips 10 tablespoons red wine vinegar, divided 6 tablespoons extra virgin olive oil 3 tablespoons mayonnaise 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse 4 garlic cloves , minced ¼ teaspoon red pepper flakes Salt and pepper 1 pound fusilli or campanelle 1 pound white mushrooms , quartered 1 cup shredded provolone cheese , aged 12 ounces roasted red peppers , drained, patted dry, and chopped coarse 1 cup chopped fresh basil Cook's Country also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe.