1 lb. pasta such as fusilli, penne, or rotini
8 ounces fresh mozzarella cheese balls, cut in half
1 lb. salami, cut into chunks
3 cups cherry tomatoes, cut in half
3/4 cup black olives, sliced
1/4 cup minced fresh basil
sliced red onion, crumbled feta cheese and capers (optional)
Cook pasta according to directions and allow to cool. To keep from sticking, toss with a little olive oil. Combine all ingredients and toss together. Keep in fridge up to 2/3 days. Flavor is best after 24 hours in fridge.