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

Dice the salami and provolone cheese, halve the cherry tomatoes, slice the roasted red peppers, and chop the green bell pepper.

In a large mixing bowl, add the cooled pasta along with the diced salami, provolone cheese, roasted red peppers, black olives, halved cherry tomatoes, and chopped green bell pepper. Mix gently.

Drizzle olive oil over the mixture, then sprinkle Italian seasoning, salt, and black pepper. Stir gently.

Toss all ingredients together carefully to avoid breaking the pasta.

Chill in the refrigerator for at least 30 minutes before serving for enhanced flavor.