Bring a large pot of salted water to a rolling boil, add rotini pasta and cook until al dente, usually about 8–10 minutes. Drain and rinse under cold water.

Chop deli meats, bell peppers, cherry tomatoes, red onion, and cheese into bite-sized pieces.

In the mixing bowl with cooled pasta, combine meats, vegetables, and cheese. Drizzle Italian dressing and toss to mix.

Cover the bowl and chill in the refrigerator for at least 1 hour, or overnight for best flavor.

Before serving, check salad consistency; add more dressing if needed. Serve chilled.