Bring a large pot of lightly salted water to a boil. Add fusilli pasta and cook for 8-10 minutes or until al dente (firm to the bite). Do not overcook.
Drain pasta thoroughly in a colander and rinse under cold water to stop the cooking process.
Transfer cooled pasta to a large mixing bowl.
Add the quartered pepperoni slices, chopped salami, and cubed provolone cheese to the bowl.
Add the diced bell peppers and sliced black olives.
Pour Italian dressing over the mixture, starting with about ¾ of the bottle. Reserve the rest to add before serving if needed.
Sprinkle with grated Parmesan cheese, dried basil, oregano, and garlic powder.
Season with salt and freshly ground black pepper to taste.
Toss everything together gently until well combined and all ingredients are coated with dressing.
Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to blend.
Before serving, give the pasta salad a good stir and add additional dressing if it seems dry.