Dressing

¼ cup red wine vinegar

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon dry basil

1 teaspoon dry oregano

1 teaspoon granulated sugar

1 tablespoon Dijon mustard

¼ cup extra virgin olive oil

Salad

1 cup broccoli florettes

2 9-ounce packages of fresh tri-color cheese tortellini

1 large stalk celery, sliced thin

2 ounces green bell pepper, sliced thin

A few thin slices red onion

1 cup grape tomatoes

1 cup pitted black olives, drained

½ cup artichoke hearts

½ cup roasted red peppers, sliced

8 whole pepperoncini

4 slices capicola, cut into triangle shapes

4 slices baked or sweet ham, cut into triangle shapes

8 slices Genoa salami, cut into triangle shapes

¼ pound sliced provolone cheese, cut into triangle shapes

¼ cup fresh basil, chopped plus more for garnish