Cook the pasta by boiling a large pot of salted water. Add the cellentani pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine chopped medium sweet red pepper, cubed provolone cheese, and cubed hard salami. Stir gently and set aside.

Once the pasta has cooled, transfer it to the bowl with the other ingredients. Drizzle with Italian salad dressing and toss gently until well mixed.

Cover the bowl with plastic wrap or a lid and chill the salad in the refrigerator for at least 1 hour.

Before serving, stir the salad and add more dressing if needed for moisture. Garnish with minced basil or other herbs.