Cook the pasta as per the directions.
Add a little of the oil to a pot and add the mushrooms and garlic. Cook until the mushrooms start to release moisture. Add the rest of the oil, balsamic vinegar, sun-dried tomatoes, salt and pepper. Bring to the boil and then remove to cool.
Tear the basil leaves. Add the pasta, mushrooms, basil leaves and pine nuts and toss together. Cool in the fridge. Serve either warm or cold!
