Combine fresh tomatoes, basil, parsley, sun-dried
tomatoes, pine nuts, Montrachet, olives, salt, pep-
per and Herbs de Provence in a large bowl and set
aside
In a small bowl or blender, combine the oil,
vinegar, sugar, mustard and garlic, blend well, and
set aside
Cook pasta and drain
Toss the pasta
with tomato and oil mixtures in a large heated
bowl and serve.
