Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add half of the multi-colored rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. After cooking, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled pasta with Italian dressing, kosher salt, and black pepper. Using a spatula or wooden spoon, stir the mixture gently but thoroughly, ensuring all the pasta is well-coated with the dressing.

Add the cubed mozzarella cheese, halved cherry tomatoes, diced green and red bell peppers, and sliced black olives into the pasta bowl. With a gentle folding motion, combine all the ingredients until they are evenly distributed.

Divide the salad mixture into two or more large foil pans for easier storage and serving. Cover the pans with plastic wrap or aluminum foil to keep the ingredients fresh. Place the pans in the refrigerator and chill for at least four hours, or ideally overnight.

Once chilled, remove the pasta salad from the refrigerator and give it a gentle stir before serving. Garnish with additional herbs or cheese if desired.