Begin by finely dicing the green and red bell peppers, and chopping the red onion. Halve the cherry tomatoes, and cut the salami and mozzarella into bite-sized cubes. Set these vibrant veggies and proteins aside in separate bowls.

In a large pot, bring salted water to a rolling boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes, stirring occasionally. Once cooked, drain the pasta in a colander, but do not rinse it.

In a large mixing bowl, combine the warm, slightly cooled pasta with the diced bell peppers, red onion, black olives, salami, mozzarella, and cherry tomatoes.

Drizzle the Italian dressing over the mixture, ensuring every piece is coated. Gently toss the ingredients together until well combined.

Taste your pasta salad and adjust the flavor by adding salt and pepper to your liking.

Cover the bowl and place your Easy Italian Pasta Salad in the refrigerator. Allow it to chill for at least one hour, or ideally overnight.

When you're ready to serve, gently toss the pasta salad again to redistribute the dressing. Serve chilled.