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Cook the farro. Follow the package directions, as different types of farro takes different amounts of time to cook.
Roast the vegetables. Pre-heat the oven to 450°F. Place the bell peppers, onion and zucchini on a parchment paper lined sheet pan. Drizzle on 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes. After they have cooled enough to handle, dice them up.
Make the dressing. Mix together all dressing ingredients. Taste and adjust.
Cook the shrimp. Season shrimp with salt, pepper, red chili flakes and Italian seasoning. Heat 1 Tbsp olive oil in a skillet over medium high heat. Add shrimp, cook for 2-3 minutes per side.
Assemble the salad. Toss the farro, roasted vegetables, cherry tomatoes, walnuts and 5 tablespoons of the dressing together in a bowl. Toss the remaining dressing with the shrimp. Place a bed of arugula on a plate, top with farro mixture and shrimp.