Step 1: Cook the pasta according to package directions until al dente. Drain and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
Step 2: While the pasta cools, prepare your vegetables. Dice the red onion, bell peppers, and cucumber into small, bite-sized pieces. Halve the cherry tomatoes. Slice the black olives and pepperoni (if using) if they aren’t pre-sliced.
Step 3: In a large mixing bowl, combine the cooled pasta, diced red onion, bell peppers, cucumber, cherry tomatoes, black olives, and fresh mozzarella balls. Add the sliced pepperoni or salami if using.
Step 4: Pour 1/2 cup of the Italian dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
Step 5: Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld beautifully.
Step 6: Before serving, give the pasta salad another good toss. Taste and adjust seasonings if necessary, adding more salt, pepper, or a splash of extra Italian dressing if desired. Garnish with fresh parsley or basil for a pop of color and freshness.