Antipasto Pasta Salad

10 tablespoons red wine vinegar, divided
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (16-oz), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves, minced
¼ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon pepper
1 pound campanelle pasta
1 pound white mushrooms, quartered
1 cup shredded provolone cheese
1 jar roasted red peppers (16-oz), drained, patted dry, and chopped coarse
1 cup chopped fresh basil
1 cup chopped red onion
1 can artichoke hearts, drained and quartered

Whisk 5 tablespoons vinegar (½ of the 10 tablespoons in the ingredient listing), olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper in medium bowl.

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with ½ cup dressing and remaining 5 tablespoons vinegar.

Adjust seasonings, spread dressed pasta in a baking pan, and refrigerate until chilled.

Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 - 10 minutes. Transfer to large bowl and cool.

Add provolone, roasted red peppers, chopped pepperoncini, artichokes, basil, red onion, and cooled pasta to mushrooms and toss well.