Prepare ingredients. Slice roasted red pepper in 1” slices, slice cherry tomatoes in half lengthwise, roughly cut pickled onions into about 1” slices, rinse arugula.
In a bowl, combine olives, pickled red onion, roasted red pepper, cherry tomatoes, and toss lightly in extra virgin olive oil. Season with salt and fresh cracked black pepper. Drain excess oil. Set it aside.
Bring a large pot of water to a boil. Cook Truffle Sacchetti per instructions, about 3-3 1/2 minutes, drain, and set aside.
Assembly: In a large bowl combine arugula, olive, and topping mixture from Step 2, cooked Sacchetti, and drizzle with pesto vinaigrette, tossing gently to evenly combine.
Plate salads and top with toasted pine nuts and grated parmesan cheese