Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, chop salami, provolone, roasted red peppers, black olives, and green bell pepper. Halve cherry tomatoes and place them in a mixing bowl.

Add the cooled pasta to the mixing bowl with the vegetables and salami. Gently stir to combine.

Whisk together olive oil, Italian seasoning, salt, and black pepper in a small bowl. Drizzle the dressing over the pasta salad and mix well.

Toss salad gently to ensure all ingredients are coated. Serve immediately or let it chill in the refrigerator for at least 30 minutes.

For best results, store in an airtight container in the refrigerator and avoid dressing until serving time.