Cook pasta to desired texture, strain add olive oil so it doesn't stick, let it cool completely.

Chop artichoke hearts, mozzarella balls, mushrooms, roasted red pepper, black olives to desired size. Set ingredients aside in the fridge. Add so vinegar from the mushrooms for added flavor and oil from the mozzarella balls.

Minced garlic and slice basil.

If pasta is cooled add all ingredients together and salt and pepper to taste. If you have to add more olive oil for moisture make sure you resets on appropriately.

This dish is best if made the night before so the flavors can marry and you can alter the flavor if needed.