Step 1

Cook the pasta according to the package instructions. Drain and set aside. Meanwhile, preheat the oven to 180℃ (350℉). Add the pine nuts to a baking tray and place them in the oven to toast for five minutes – or until golden and fragrant.

Step 2

In a large salad mixing bowl, whisk together the vinegar, lemon juice & zest, soy sauce, tomato paste, mustard and garlic. Whisking constantly, slowly stream in the oil to make a stanle immulsion.

Step 3

Add the cooked pasta and toasted pine nuts to bowl along with the sun dried tomatoes, red onion, parmesan cheese, basil and parsley. Season generously with freshly ground black pepper and toss to combine. Serve immediately or refridgerate for up to 5 days.