Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente.

Prepare a large bowl filled with ice and water. Once the pasta is done, drain it and plunge it into the ice bath to stop the cooking process.

While the pasta cools, slice the cherry tomatoes in half, dice the bell peppers, and finely dice the red onion.

Chop the marinated artichoke hearts and cut the salami into small cubes if not pre-sliced.

In a large mixing bowl, combine the chilled pasta, salami, mozzarella pearls, peppers, tomatoes, onions, olives, and artichokes.

Pour the Italian dressing over the mixture and toss gently to coat all ingredients.

Sprinkle in the fresh parsley and dried oregano, and toss again.

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