Place the cooked and cooled pasta in a bowl and toss with tomato and shrimp or ham.
In a separate bowl, whisk together vinegar and Dijon mustard. Add shallots, garlic, celery, carrot, red and green bell peppers. Stir well then add the olive/vegetable oil blend in a thin stream, whisking constantly.
Whisk in parsley, basil, thyme and season with salt and pepper.
Fold the sauce into the pasta mixture and blend well. Refrigerate until ready to serve, but let sit 20 - 30 minutes at room temperature until ready to serve.