While you wait for water to boil, prepare all your ingredients so they're ready to go. Finely dice the green and red bell peppers into 1/4-inch pieces, then dice the red onion to match. Halve the cherry tomatoes, cut the salami into 1/2-inch cubes, and chop the mozzarella into bite-sized pieces. I like to do all my chopping on one cutting board and transfer items to a large mixing bowl as I go—this saves cleanup time and keeps everything organized. Having everything prepped before the pasta finishes cooking is key to coming together quickly.

Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until it reaches al dente—this is important because the pasta will continue to absorb the dressing as it cools, so you want it slightly firm at this stage. Drain the pasta thoroughly in a colander, but do not rinse it; the starch on the pasta helps the dressing cling better. Transfer the hot pasta to your large mixing bowl with the prepped vegetables.

Add the black olives, Parmesan cheese, and Italian dressing to the warm pasta and vegetables. Toss everything together until well combined, making sure the dressing coats all the pasta and ingredients evenly. Taste the salad and adjust the seasoning with salt and pepper as needed. I find that adding the dressing while the pasta is still warm helps it absorb the flavors better, creating a more flavorful final dish.

Cover the salad and refrigerate for at least 1 hour before serving. This allows all the flavors to meld together and gives the salad time to cool completely. Give it a gentle toss before serving to redistribute any dressing that may have settled at the bottom.