Bring a large pot of salted water to a rapid boil. Add 1 pound of your chosen pasta and cook according to the package directions until al dente, typically around 8-10 minutes. Drain and rinse under cold water.

Chop the veggies: dice 1 medium green bell pepper, 1 medium red bell pepper, and 1 small red onion into bite-sized pieces. Halve 1 cup of cherry tomatoes.

In a large mixing bowl, combine the cooled pasta, chopped veggies, 8 ounces of salami, 1 cup of cubed mozzarella cheese, and ½ cup sliced black olives.

Pour 1 cup of Italian dressing over the mixture and gently toss until everything is evenly coated with the dressing.

Cover the bowl and chill in the refrigerator for at least 1 hour before serving.

Serve cold or at room temperature, garnishing with extra Parmesan cheese if desired.