Antipasto pasta salad

Pasta and macaroni Italian cuisine

1 pound pasta, I used tri-colored rotini 1 small red onion, chopped ½ cup diced roasted red pepper 1-4 oz can sliced olives 1-10 oz can artichoke hearts, quartered and marinated some chopped pepperoncini some diced pepperoni 1 stalk celery diced ½ cup balsamic vinegar 2 tablespoons olive oil 1 tsp oregano 1 tsp basil ½ tsp dry mustard ¼ teaspoon garlic salt pepper 2 tablespoons fresh parsley, chopped grated parmesan cheese to taste