In a large pot of boiling salted water, cook pasta until al dente. (See box for cooking times.) Drain. Rinse with cold water, and drain again.
In a large bowl, combine cooled pasta, salami, cheese, bell pepper, tomatoes, and olives. Toss to combine until well incorporated. Pour dressing over the mixture, and toss until everything is well coated.
Allow salad to sit in refrigerator over night before serving.
Cheese: Crumbled Feta, Cubed Monterey Jack, Mini Mozzarella balls