Begin by finely dicing the green and red bell peppers, as well as the red onion, ensuring you achieve ¼-inch pieces for optimal texture. Halve the cherry tomatoes and cube the salami into ½-inch pieces. Lastly, cut the mozzarella into bite-sized chunks.

In a large pot, bring salted water to a vigorous boil. Add 1 pound of rotini or fusilli pasta, cooking it al dente according to package instructions (usually around 8-10 minutes). Once cooked, carefully drain the pasta in a colander without rinsing, then transfer it immediately to a spacious mixing bowl.

To the warm pasta, add in the prepared vegetables, salami, mozzarella, sliced olives, and grated Parmesan cheese. Drizzle 1 cup of your chosen Italian dressing over the ingredients and gently toss everything together using a large spoon.

Take a moment to taste your mixture and adjust the seasoning with salt and pepper as desired.

Once you’re satisfied with the seasoning, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour.

After chilling, give your Easy Italian Pasta Salad a final toss to mix everything together seamlessly. Serve it chilled.