Bring a large pot of salted water to boil. Cook the pasta according to package directions. Drain well and rinse briefly with cold water to stop cooking and cool the pasta. While the pasta is cooking, soak the sliced shallot in ice water for about 10 minutes. Drain & pat dry.
To make the vinaigrette, combine the Garlic EVOO, Garlic white balsamic, roasted garlic salt and pepe e aglio in a liquid measuring cup. Whisk until well blended.
In a large bowl, combine the pasta, bell peppers, cucumber, shallot, tomatoes, celery, salami, cheese and the vinaigrette. Taste and season with additional pepe e aglio, salt & vinegar if necessary.
Stir in the chopped parsley just before serving.
