Cook pasta according to package directions. Drain. In large bowl, combine pasta, diced proscuitto and salami, mushrooms, mozzarella cheese, red onion, artichokes and capers. In separate bowl, prepare the dressing as follows: whisk mustard and vinegar together; combine with olive oil and then add basil and garlic, salt and pepper. Mix well. Pour dressing over salad and toss gently to coat. Refridgerate at least one hour before serving. Serve cold.