tortellini and shrimp salad

20-oz package of mixed-cheese tortellini (fresh, not dried)
1 lb frozen raw shrimp (31-40 size), peeled and deveined
1/2 red bell pepper, minced, or 1/2 cup chopped tomato
2 Tbsp roughly chopped flat-leaf parsley or basil, or some of each

For the dressing:
1 tsp Dijon mustard
1/2 tsp honey, or more to taste
4 Tbsp balsamic vinegar
4 Tbsp extra-virgin olive oil
Kosher salt and fresh black pepper, to taste

Bring 6 quarts of water to the boil in a stock pot over high heat. While the water is coming to the boil, place the shrimp in a large bowl filled with cold water for 3 minutes. Peel the shrimp and set aside.

Add the bell pepper or tomato, and chopped herbs, to a large mixing bowl.

In a small jar with a tight-fitting lid, combine all of the dressing ingredients, and shake until the dressing emulsifies (thickens).

When the water boils, add the pasta, and cook for 5 minutes. Then, stir the shrimp into the pasta. Cook for 2 minutes, until the shrimp are pink and curled, and the pasta is cooked. Drain the pot, and run the pasta and shrimp under cold water. Drain well, and add to the mixing bowl.

Pour on a few tablespoons of the dressing, and stir several times. Set aside on the counter, and stir every few minutes. When the pasta absorbs all of the dressing, add a little bit more, and repeat until the pasta doesn't take in any more dressing. Pour off the excess and reserve.

Serve at room temperature. If you want to make this in advance, refrigerate it and bring to room temperature before serving. If you wish, add the reserved dressing right before you serve.

Serves 4-6, or more as part of a buffet meal.