Cook the pasta according to package directions in salted boiling water until al dente. You don't want mushy pasta here! Drain and rinse under cold water to stop the cooking process.

Prepare all your vegetables and pepperoni while the pasta cools. Quarter the pepperoni slices, halve the cherry tomatoes, dice the bell pepper and red onion, and cube the mozzarella.

Combine everything in a large mixing bowl. Add the cooled pasta, pepperoni, tomatoes, mozzarella, olives, onion, and bell pepper. Make sure your bowl is big enough to toss everything comfortably!

Pour the Italian dressing over the mixture and toss well to coat every ingredient. Don't be shy with the dressing – the pasta will absorb quite a bit.

Add the Italian seasoning and fresh parsley, then season with salt and pepper. Give it another good toss to distribute the seasonings evenly.

Cover and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together beautifully. Trust me, it's worth the wait!

Before serving, give it a final toss and add a splash more dressing if needed. The pasta tends to absorb the dressing as it sits.