Antipasto Pasta Salad

1/4 pound salami, diced (3/4 cup)

1 small green bell pepper, cut into 1 1/2-inch strips

1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)

1 can (6 ounces) pitted large ripe olives, drained

1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)

1/2 cup freshly shredded Parmesan cheese

2 tablespoons chopped sun-dried tomatoes in oil, drained

1/2 cup Italian dressing