Begin by finely dicing the green and red bell peppers, as well as the red onion.

Halve the cherry tomatoes and cube the salami and mozzarella cheese.

Lay everything out on your cutting board to visualize your colorful components.

In a large pot, bring salted water to a boil over high heat.

Once boiling, add the rotini or fusilli pasta, and cook for about 8-10 minutes until al dente.

Drain the pasta, making sure not to rinse it.

In a large mixing bowl, combine the warm pasta with the diced bell peppers, red onion, halved cherry tomatoes, sliced black olives, cubes of salami, and mozzarella cheese.

Pour the Italian dressing over the pasta and vegetables, and toss gently to coat.

Cover the mixing bowl with plastic wrap or a lid, and refrigerate the pasta salad for at least 1 hour.

After chilling, gently toss the salad again before serving.

Serve in a big bowl or individual portions.