1. Coarsely chop the sun-dried tomatoes and add them to a small bowl or cup. Wash and dry the parsley, then chop coarsely. Set aside. Briefly toast the pine nuts in a dry pan, then set aside.

2. Bring a large pot of salted water to a boil. Add some of the boiling water to the tomatoes and let them soak for about 5 minutes, then drain. Add the pasta to the boiling water and cook according to the directions on the package until “al dente”. In my case, that was about 10 minutes. Remove from the stove, rinse with cold water and let drain, then place in a large bowl.

3. For the dressing, mix the mustard and honey in a bowl, then add the vinegar and olive oil and mix well. Add the oregano and season with salt and pepper.

4. Add the tomatoes, chopped parsley, olives, capers, and the dressing to the bowl with the pasta and mix well. Let the salad sit for about 30-45 minutes. Before serving, garnish the salad with the toasted pine nuts and grated parmesan cheese.