For best results, marinate no longer than 24 hours.
- Cook pasta according to package directions with 2 teaspoons salt; drain, rinsing well with cold water. Drain artichokes, reserving marinade; coarsely chop. In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrot, red pepper, olives, pepperoni and mozzarella. Pour 1 cup dressing over salad; toss to coat. Refrigerate, covered, several hours or overnight.
- Toss salad, adding reserved dressing as necessary.