Bring a large pot of salted water to a boil. Add heart-shaped pasta and cook according to package instructions, about 8-10 minutes, until al dente.

Drain pasta in a colander and rinse under cold water to stop the cooking process.

Dice the red bell pepper and halve the grape tomatoes.

Drain olives, cube the salami and Pecorino Romano cheese.

In a large bowl, combine drained pasta, diced bell pepper, halved tomatoes, olives, cubed salami, and cheeses.

Measure and pour dressing over the combined ingredients in the bowl.

Gently stir to mix and cover with plastic wrap or lid. Refrigerate for at least 2 hours.

Serve chilled, giving a gentle stir before serving to combine.