Make the vinaigrette by combining the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, and sugar together in a small dish. Add sea salt and freshly cracked pepper, to taste. Whisk until well combined. Set aside to allow flavors to mingle.
Pasta Salad
Make the pasta salad by cooking the pasta in salted boiling water per the package instructions.
Drain and rinse with ice cold water.
Toss the cooled pasta in a large bowl then add the artichoke hearts, sun-dried tomatoes, olives, arugula, red onion, toasted pine nuts, and capers.
Drizzle with the well whisked vinaigrette; toss to coat evenly. Allow the flavor to mingle for a few minutes before tossing again and pouring into a serving bowl.
Top with grated parmesan, sea salt and freshly cracked pepper, to taste; toss and serve with additional lemon wedges and parmesan cheese on the side. Enjoy.