Antipasto Pasta Salad

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1/2 teaspoon kosher salt, plus additional for salting pasta water

1 pound fusilli 

1/2 cup olive oil 

1/4 cup white wine vinegar 

1 tablespoon chopped fresh oregano 

1 teaspoon honey 

4 tablespoons grated Parmesan 

Freshly ground black pepper 

One 12-ounce jar marinated artichoke hearts, drained and chopped 

One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips 

One 4.6-ounce jar Kalamata olives, drained and chopped 

8 ounces fresh mozzarella, cut into cubes 

4 ounces sliced salami, cut into quarters 

2 tablespoons torn fresh basil