To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
Grill the red peppers, peel, and dice. Don't have time to grill the peppers; dice them and use them fresh.
Cook the pasta to al dente, drain and set aside to cool in a large bowl.
Slice the zucchini into 1/2 inch slices. Grill the zucchini slices on a very hot grill pan or in a grill basket on the BBQ. You want it to still be a little crunchy with charr marks. If the pan or BBQ isn't hot enough it will get soft before it charrs. Once grilled place in a heat-safe bowl and add the minced herbs. Cover and set aside. The heat from the zucchini will wilt and partially cook the herbs. This enhances the flavor they add to the salad.
While zucchini is cooling dice the salami, cut the cherry tomatoes in half, and add to the pasta.
Add the diced grilled or raw peppers to the pasta.
Once the zucchini is cooled about 15 minutes, dice it, put it back in the bowl. Add the olive oil, mustard, and red wine vinegar to the zucchini in the bowl and mix well. Add this mixture to the pasta.
Mix the pasta with all the added ingredients.
Add salt and fresh ground pepper to taste.