Cook the pasta: Fill a large pot with salted water and bring to a boil. Cook pasta according to package instructions for al dente (mine took 8-9 minutes). Drain well and place in a large bowl. Mix ¼ cup of olive oil into the pasta cool to room temperature, stirring occasionally to ensure it doesn't stick together, while you prepare the rest of the ingredients.

Make the vinaigrette: In a medium bowl, whisk together all ingredients except oil. Once combined, slowly drizzle in the oil, whisking as you go, until the dressing emulsifies and comes together. Refrigerate until ready to serve. (Makes about 1 cup dressing)

Add tomatoes, olives, salami, mozzarella and roasted peppers to the pasta. Pour the vinaigrette over top and stir well to combine. Refrigerate for at least an hour. Garnish with Parmesan and serve.