Bring a large pot of salted water to a boil. Cook the pasta until just al dente—firm but not mushy. Drain and rinse under cold water. This halts cooking and cools it quickly for the salad.

While the pasta cooks, slice cherry tomatoes, dice the bell peppers and red onion, cube the mozzarella, and slice the salami into bite-sized pieces. It’s all about texture and balance here.

In a large mixing bowl, combine pasta, veggies, olives, salami, and mozzarella. Pour in the dressing, and toss until everything is well-coated. Let it chill for at least 30 minutes so the flavors mingle.

After chilling, give it a taste. Add a pinch more salt, a crack of black pepper, or even a splash of extra dressing if it seems a bit dry.