Bring a large pot of salted water to a boil. Cook the fusilli pasta for 8-10 minutes until al dente, then drain and rinse under cold water.

In a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and minced garlic until smooth and creamy.

In a large bowl, add the cooled fusilli, chopped sun-dried tomatoes, and fresh basil. Pour the dressing over and toss gently.

Fold in the toasted pine nuts and grated Parmesan cheese carefully.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.