Cook fusilli pasta according to package directions. Drain, rinse, and set aside in a large mixing bowl.
Whisk the olive oil, vinegar and seasoning together to make a quick Italian dressing
Slice salami and basil leaves into ribbons. Cut artichoke hearts and sun-dried tomatoes into bite size pieces. Place them in the mixing bowl, along with the mozzarella balls and arugula
Pour the salad dressing on top and toss to combine. Serve immediately or chill in the refrigerator to fully combine flavors