Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8–10 minutes, stirring occasionally, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta is cooking, take this time to chop the pepperoni, banana peppers, and cherry tomatoes into bite-sized pieces. Then, prepare the mozzarella and Parmesan cheese by either shredding or cubing.

In a large mixing bowl, add the cooled rotini pasta along with the chopped pepperoni, banana peppers, tomatoes, mozzarella, and Parmesan. Gently toss together until everything is evenly mixed.

Pour in the Italian and ranch dressings, along with the Italian seasoning, seasoned salt, and black pepper. Stir thoroughly to coat all the ingredients with the rich, creamy dressing.

Cover the mixing bowl and place it in the refrigerator for at least 30 minutes. This chilling step allows the flavors to meld together.

Before serving, taste your Creamy Italian Pasta Salad and adjust the seasonings if necessary. If it appears a bit dry, add a drizzle of olive oil or a splash of extra dressing before serving.