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 the cooled pasta, salami, cheese, bell pepper, tomatoes, and olives. Toss to combine until everything is well incorporated. Pour the dressing over the mixture, and toss again until everything is well coated.
Allow the salad to sit in the refrigerator overnight before serving.
Cheese: Crumbled Feta, Cubed Monterey Jack, Mini Mozzarella balls