Antipasto Italian Pasta Salad

rotini pasta ((half of a 1 pound box) boiled to al dente as per package directions and cooled)

extra large black olives, (drained)

quartered artichoke hearts, (drained and each quartered artichoke heart cut in half length-wise)

grape tomatoes, (halved)

small onion, (finely chopped)

fennel bulb (or two ribs of celery) (chopped)

bottle of your favorite Italian dressing ((I went with Wegman's brand Basil Vinaigrette))

soppressata or pepperoni, (diced)

fresh mozzarella pearls ((or larger fresh mozzarella cut into small cubes))

large basil leaves, (cut to a chiffonade)