1/2 lb. fusili (pasta), cooked al dente (not overcooked), cooled to room temperature
6-8 sundried tomatoes, drained well of oil on paper towel, cut into thin strips
1/4 c. capers
1/4 c. sliced green onion
2 tbsp. fresh basil, cut into ribbons
2 tbsp. minced fresh parsley

Several hours before serving, combine above ingredients and toss with enough dressing just to coat.

LEMON OIL DRESSING:

2 tbsp. fresh lemon juice
Freshly ground black pepper
1 clove garlic, minced
5 tbsp. olive oil