Cook Pasta: Begin by bringing a large pot of water to a rolling boil. Add a generous pinch of kosher salt and then pour in half of the multi-colored rotini pasta. Cook for 7-9 minutes until al dente.

Cool Pasta: Drain the pasta and rinse under cold running water for 1-2 minutes to stop cooking and cool it down.

Mix Ingredients: In a large bowl, combine half the cooled pasta with Italian dressing, a sprinkle of salt, and black pepper. Stir for 1-2 minutes until coated.

Add Remaining Ingredients: Fold in the remaining pasta, mozzarella, cherry tomatoes, bell peppers, and olives. Mix for 3-4 minutes until well combined.

Store: Transfer to large foil pans, cover tightly, and refrigerate for at least 1-2 hours before serving.