In a large pot, bring water to a rolling boil over high heat. Add salt, then toss in 1 lb of pasta. Cook until al dente, about 8-10 minutes. Drain and set aside.

Rinse cooked pasta with cold water to halt the cooking process. Place pasta in a large mixing bowl to cool.

While pasta cools, cut 1 pint of cherry tomatoes in half, halve olives, mince shallot, and chop parsley.

Add cooled pasta to the mixing bowl with tomatoes, olives, mini mozzarella balls, Parmesan, salami, parsley, and shallot.

Sprinkle salt and black pepper over the salad. Pour in vinaigrette and toss until well-coated.

Allow the salad to chill in the refrigerator for at least 10-15 minutes before serving.