1 box (16 ounces) Fusilli pasta

1/2 cup Kalamata olives cut in halves

1 and 1/2 cups yellow and orange bell pepper, diced

1 cup cherry tomatoes, cut in halves

1/2 cup celery, sliced in half moons

1/2 red onion, finely diced

1/2 cup chopped fresh basil

2 cloves garlic, crushed

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning

1 teaspoon sea salt

1/2 teaspoon black pepper

1/3 cup olive oil

1/3 cup red wine vinegar