Slice bell pepper in half and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet and smash with the palm of you hand. Broil 15 minutes or until skin is charred. Put peppers in a resealable plastic bag and let rest 10 minutes. Take pepper out of bag and take off skin; chop peppers and reserve.
Cook pasta according to package directions. Mix haricots verts into boiling pasta pot during last 3 minutes of cooking time. Strain. Combine pasta, tomatoes, basil, mozzarella, olive, prosciutto, and peppers in a bowl.
Heat a cooking spray coated pot over medium-low heat. Cook garlic and shallot 15 minutes or until tender, stirring often. Using a food processor or blender, puree garlic mixture, vinegar, water, mustard, salt, and pepper until smooth. Drizzle dressing over pasta mixture and gently toss.