Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 1 pound of your chosen short pasta and cook according to the package directions until al dente, usually about 8-10 minutes.

After the pasta reaches the desired doneness, promptly drain it in a colander. Rinse it thoroughly under cold running water for about 30 seconds to stop the cooking process.

In a large mixing bowl, gather all of the fresh ingredients including the cooled pasta, halved cherry tomatoes, halved olives, mini mozzarella balls, grated Parmesan, and optional salami.

Sprinkle in chopped parsley and minced shallot, then season with coarse kosher sea salt and ground black pepper.

Pour in your favorite vinaigrette over the pasta mixture and gently toss all ingredients together until everything is evenly coated.

For optimal flavor, refrigerate the salad for at least 30 minutes before serving. Toss again before serving.