In a small bowl, whisk together the ingredients for the dressing. Taste and adjust the seasoning if necessary.
Bring a large pot of water to a boil and add 1 tablespoon of sea salt. Add the pasta and cook it until al dente (usually a few minutes less than the package directions). Drain well and rinse under cold water.
Transfer the pasta back to the pot, add 1 tablespoon of olive oil and toss well so the pasta does not stick. Let it cool completely.
Add the chopped salami, provolone, peperoncini, cherry tomatoes and red onion. Toss gently to combine and drizzle with the dressing. Taste and adjust the seasoning. Garnish with the fresh basil leaves and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-antipasto-pasta-salad/