Cook pasta according to manufacturer directions. My general rule with pasta is to salt the cooking water, bring to a boil, add pasta and cook for 10 minutes. Drain well and rinse with cold water to cool the pasta.

In a small skillet over medium heat, add diced pancetta and cook until it begins to brown.

Add green peppers and onions to the skillet and sauté with the pancetta until the vegetables begin to soften, 6-7 minutes.

In a large mixing bowl, add the pasta, pancetta, onions and peppers along with salad dressing. Mix to combine.

Add shredded Parmesan, mozzarella pearls, pepperocini slices, black olives and tomatoes to the rest of the ingredients and stir to combine everything.

Refrigerate at least 1 hour before serving.