Bring a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
In a blender combine mustard, red wine vinegar salt, pepper and parsley and puree, then slowly drizzle in the remaining olive oil to make the vinaigrette.
In a large bowl combine the fresh and sun dried tomatoes and olives, season with salt and pepper to taste.
