Cook half the pasta in a large pot of salted boiling water. Be sure to cook it just until al dente, as it will soften a little more after being tossed with dressing and chilled. Drain well, then rinse quickly under cold water to stop the cooking and cool it down.

In a very large bowl, place half of the cooled pasta. Pour in half of the Italian dressing, sprinkle with salt and pepper, and stir with a long-handled spoon to coat. This ensures every piece of pasta gets a flavorful start.

Toss in the diced bell peppers, cherry tomatoes, mozzarella cubes, and sliced olives. The vegetables bring freshness and crunch, while the cheese adds richness and a satisfying bite. Stir everything thoroughly so the ingredients are well distributed.

Pour the salad into two or more large foil pans or containers. Cover tightly with foil or plastic wrap and refrigerate for at least 4 hours before serving. This chilling time allows the flavors to blend and the pasta to soak up the dressing.