1. Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions. Drain and rinse under cold water to cool.

2. While the pasta cooks, prepare the other ingredients: halve the cherry tomatoes, cube the mozzarella, slice the salami and red onion, dice the bell pepper, and chop the parsley.

3. In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, salami, olives, onion, and bell pepper.

4. Add Italian dressing (start with 3/4 cup) and toss everything well to coat evenly. Season with salt and pepper to taste.

5. Cover and refrigerate for at least 1 hour to let the flavors develop.

6. Before serving, give the salad a final toss and add more dressing if needed. Garnish with fresh parsley.