Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers

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Kosher salt

1/2 pound tortellini

1 cup cubed salami

1 cup shredded carrots

1 cup frozen peas or snap peas, blanched

1/2 cup chopped roasted red peppers

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 shallot, minced

Freshly ground pepper