Prepare the Ingredients: Dice the green and red bell peppers and the red onion, soaking the onion in cold water for about 10 minutes. Halve the cherry tomatoes, cube the salami and mozzarella, and slice the black olives.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound of rotini or fusilli pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and return to the pot.

Combine the Ingredients: While the pasta is still warm, add the vegetables, black olives, salami, mozzarella, and Parmesan cheese to the pot.

Dress the Salad: Pour Italian dressing over the mixture and toss until well combined.

Adjust Seasoning: Taste and add salt and pepper as needed.

Chill and Serve: Refrigerate for at least 1 hour before serving.