Begin by bringing a large pot of salted water to a rolling boil. Add the uncooked pasta and cook according to package directions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the chopped sweet red pepper, cubed provolone cheese, and cubed salami. Toss gently to distribute evenly.

Once the pasta is cool, add it to the bowl with the pepper, cheese, and salami mixture. Stir gently to combine.

Drizzle about 1/3 cup of Italian salad dressing over the mixture. Toss gently to ensure everything is coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour.

Before serving, stir the salad gently and add a splash of extra dressing if needed. Garnish with minced fresh basil and serve chilled.