Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, usually 8-10 minutes.

Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down.

Chop bell peppers, black olives, red onion, and pepperoni into bite-sized pieces in a large mixing bowl.

Add the cooled pasta to the bowl with chopped vegetables and pepperoni and toss gently.

In a separate bowl, whisk together olive oil, red wine vinegar, and Italian seasoning until well blended.

Pour the dressing over the pasta salad mixture and stir thoroughly to coat all ingredients.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled and enjoy your colorful, savory salad.