First, cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool.

Next, in a large bowl, combine the cooked pasta, kalamata olives, artichoke hearts, roasted red peppers, sun-dried tomatoes, pepperoni, mozzarella cheese, and red onion.

Then, in a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper to make the dressing.

Now, pour the dressing over the pasta mixture and toss to coat evenly.

Also, stir in the fresh basil until everything is well combined.

So, cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.

Finally, give the salad a quick stir before serving and enjoy!