Creamy Shrimp Pasta Salad

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Kosher salt

1 pound campanelle pasta 

1/2 cup extra-virgin olive oil 

1/3 cup champagne vinegar 

1/4 cup mascarpone, at room temperature 

2 tablespoons Dijon mustard 

1 pound jumbo (21/25 count) peeled and cooked shrimp, cut in half 

1 cup grated Parmesan

1 cup frozen peas, thawed 

1 cup sweet peppadew peppers, thinly sliced 

1 bulb fennel, thinly sliced 

1/2 cup chopped fresh basil 

1/2 cup chopped fresh dill