Pasta: Bring water to a boil. When the water is boiling, cook the pasta according to package directions. Once it's cooked, drain and rinse it under cold water.
Pesto: Add the sun-dried tomatoes, oil, pine nuts, tomato paste, and apple cider vinegar to a blender. Blend until the tomatoes a finely chopped. Blend for longer if you prefer a smoother consistency.
Veggies and herbs: Wash the cherry tomatoes and cut them in half. Wash the basil and slice it very thinly.
Assembly: Mix the cold pasta and pesto in a large salad bowl. Add in the cherry tomatoes, extra pine nuts, and top with fresh basil.