Boil a large pot of salted water over high heat. Add pasta and cook until al dente (8-10 minutes). Drain and rinse under cold water.

Chop the pepperoni, slice the cherry tomatoes, chop the bell peppers, slice the black olives if using, and finely chop the red onion.

In a large mixing bowl, combine the cooled pasta with chopped ingredients, gently folding until evenly mixed.

Drizzle red wine vinaigrette over salad and toss gently to combine.

Cover and refrigerate for at least 30 minutes before serving.