Step 1

SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow it to cool to room temperature. You can speed this up by spreading the pasta out on a baking sheet and refrigerating it for 30 minutes.

Step 2

TOSS: In a large bowl combine the cooled pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine.

Step 3

MAKE-AHEAD: At this point, you can cover and store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.

Step 4

DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt, and pepper. Stir to combine. The dressing can be covered and refrigerated until you're ready to serve the salad.

Step 5

ASSEMBLY: Right before serving, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste for seasonings. Adjust with additional salt or other ingredients to preference.