Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and let it cool completely for about 10-15 minutes.

Whisk together in a large bowl the white wine vinegar, extra virgin olive oil, lemon juice, and black pepper until it forms a smooth dressing.

Combine the cooled pasta with the dressing in the large bowl. Add the pine nuts, parmesan shavings, and fresh basil, folding gently.

Toss everything together until well combined, being careful not to break the pasta.

Serve the salad chilled or at room temperature for the best flavor experience.