Begin by finely dicing 1 ½ green and red bell peppers into ¼-inch pieces, and dice 1 red onion. Halve 1 cup of cherry tomatoes, and cube 10 oz of salami and 1 ¼ cup of mozzarella. Arrange your ingredients in separate bowls to keep your workspace organized.

In a large pot, bring salted water to a rolling boil over high heat. Once boiling, add 1 lb of pasta and cook it according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta in a colander, but avoid rinsing it to preserve its flavor.

In a large mixing bowl, combine the warm pasta with the diced vegetables, black olives, cubed salami, and mozzarella. Pour in 1 cup of Italian dressing, ensuring everything is evenly coated. Toss gently for about 2-3 minutes until the salad is vibrant and well mixed.

Taste your salad and adjust seasoning with salt and pepper. Cover the bowl tightly with plastic wrap or a lid, and refrigerate for at least 1 hour, or longer if desired.

When you’re ready to serve, gently toss the ingredients again to redistribute the dressing. Transfer the refreshed salad to a serving bowl.