Cook 1 g tri-color rotini pasta according to package directions, aiming for al dente.
2
Drain the cooked pasta and rinse with cold water to stop the cooking process.
3
In a large bowl, combine the drained pasta, 340 g finely chopped Italian salami, 1 g black olives, 100 g Parmesan cheese, 1 g red bell pepper, 75 g red onion, 1 g green bell pepper, and 227 g small fresh mozzarella balls.
