Cook the pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

Chop the bell peppers and cherry tomatoes into bite-size pieces. In a large bowl, combine the cooled pasta with vegetables, mozzarella, and salami.

Whisk together olive oil, red wine vinegar, dried herbs, lemon juice, and parmesan in a separate bowl.

Add half of the dressing to the warm, drained pasta and toss to coat evenly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Toss the salad again before serving and garnish with parsley and additional parmesan.