1-First: bring a large pot of salted water to a boil and cook the 16 ounces of tri-color rotini pasta according to package directions until al dente, which typically takes about 8-10 minutes. Once done, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and keep it firm.

2-Next: prepare your fresh ingredients by halving the 1 pint of grape tomatoes, dicing the bell peppers and red onion, and slicing the black olives. This step helps everything mix evenly and adds that fresh crunch we all love.

3-Now: in a large mixing bowl, combine the cooled pasta with the chopped salami, cubed mozzarella cheese, prepared vegetables, olives, shredded Parmesan cheese, chopped fresh parsley, and the Italian seasoning. Add the Italian vinaigrette dressing and toss gently until all ingredients are well coated.

4-After mixing, taste the salad and adjust the salt and black pepper as needed for your preference. Finally, cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld together beautifully.