Bring a large pot of salted water to a boil. Cook the pasta to al dente and drain.
Meanwhile, using a large mixing bowl, add the extra virgin olive oil, vinegar, the shallot, lemon zest, parmesan, pine nuts, salt, and pepper and mix the dressing well until emulsified.
Then add in the bell peppers, artichokes, olives, hot pasta, red chili flakes, arugula, chopped parsley and fennel fronds and the mozzarella. Mix well to combine all the flavors.
Top with the fennel fronds and some parmesan shavings. Serve warm or chilled.