Preheat your oven to 425°F (220°C). Wash and dry the red and yellow peppers, then cut them into strips. Arrange on a baking sheet and roast for about 40 minutes, until soft and charred.

While the peppers are roasting, bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions, about 10-12 minutes.

In a large mixing bowl, combine the cooled pasta, roasted peppers, halved cherry tomatoes, chopped cucumber, diced salami, mild cheddar cheese, and pitted black olives. Toss gently.

In a separate bowl, whisk together the minced garlic, white wine vinegar, Dijon mustard, and salt. Gradually add the olive oil while whisking to create a smooth dressing.

Pour the dressing over the pasta salad mixture, tossing to ensure an even coating.

For the best flavors, let the salad chill in the refrigerator for at least 30 minutes before serving.