To a large bowl add Genoa salami, tomatoes, artichoke hearts, and mozzarella.
Boil pasta until al dente and once its done rinse the pasta with cold water.
Then pour the pasta into the bowl and top with fresh basil.
Make the dressing by combining olive oil, mayo, red wine vinegar, minced garlic, grated pecorino romano, sugar, salt & pepper.
Pour the dressing over the pasta salad and toss everything together.
Let that chill for at least an hour before serving. Enjoy!
