Finely dice 1½ green bell peppers, 1½ red bell peppers, and 1 red onion. Halve 1 cup of cherry tomatoes and cube 10 oz of salami and 1¼ cups of mozzarella. Set aside in a large mixing bowl.

In a large pot, bring salted water to boiling. Add 1 lb of rotini or fusilli and cook until al dente, about 8-10 minutes.

Drain the cooked pasta in a colander, shake off any excess water. Add the warm pasta to the large bowl of vegetables.

Add ½ cup of black olives, ¾ cup of grated Parmesan cheese, and 1 cup of Italian dressing. Mix until evenly coated.

Adjust seasoning with salt and pepper. Cover and refrigerate for at least 1 hour.