Antipasto Pasta Salad with Herby Parmesan Vinaigrette.

short cut pasta

extra virgin olive oil

champagne or red wine vinegar

small shallot, grated

fresh thyme leaves

zest of 1 lemon

grated parmesan cheese

toasted pine nuts, finely chopped ((optional))

crushed red pepper flakes

kosher salt and black pepper

fresh basil leaves, roughly chopped

roasted red bell peppers, sliced

jar (14 ounce) marinated artichoke hearts, drained

oil packed sun-dried tomatoes oil, drained and chopped

spicy salami, thinly sliced

fresh mozzarella or buffalo mozzarella, torn

baby arugula