Start by finely dicing the green and red bell peppers, and red onion, and halve the cherry tomatoes. Cut the salami into 1/2-inch cubes and cube the mozzarella cheese. Place all prepped ingredients into a large bowl.

Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook for 8-10 minutes, until al dente. Drain the pasta thoroughly but avoid rinsing it.

In the bowl with prepped vegetables, transfer the hot pasta directly after draining it. Add in the sliced black olives, diced salami, cubed mozzarella, and pour in the Italian dressing while everything is still warm.

Gently toss all the ingredients together using a large spoon. Taste your creation and adjust the seasoning with salt and pepper.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld.