In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water.
Meanwhile, combine white wine vinegar, olive oil, and lemon juice in a jar and shake well.
In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper, basil and parmesan flakes.
Refrigerate 2+ hours before serving.
Pasta - Use the noodle of your choice. I love campanelle, but bow tie pasta, cavatappi, fusilli (spiral), and penne all work well.
Olive Oil - Extra virgin olive oil is preferred, but you can substitute with canola oil.
Lemon Juice - Freshly squeezed or 100% Lemon Juice purchased in the produce section of your grocer.
Pepper - Thick flakes of black pepper from a grinder on the largest setting adds flavor and texture.
Pine Nuts - Adds a little protein a crunch to this pasta salad. Walnuts or almonds are great alternatives.
Prepare Noodles Al Dente - Don’t overcook your noodles. This will prevent your pasta salad from becoming mushy. It also makes your noodles easier to toss. Overcooking your noodles can result in a mushy pasta salad.
Shock Pasta - Rinse boiled noodles with cold water to shock them.
Allow Pasta to Cool - Allow your pasta to cool before adding the pasta salad dressing and ingredients.
Marinate - Let your pasta salad marinate refrigerated 2+ hours if possible.