Step 1: Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain the pasta and immediately rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside.
Step 2: While the pasta cooks, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, white wine vinegar, and black pepper. Season with a pinch of salt to taste. Shake or whisk until well combined.
Step 3: In a large mixing bowl, combine the cooled pasta, toasted pine nuts, grated Parmesan cheese, and chopped fresh basil. Pour the prepared lemon dressing over the pasta mixture.
Step 4: Toss all ingredients gently until the pasta is evenly coated with the dressing. Taste and adjust seasoning with additional salt or pepper if needed.
Step 5: For best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. You can make this salad up to 24 hours in advance.