Preheat the oven to 180-200°. Cut the sweet potato into 1 cm cubes and toss it in 1/2 tbsp of olive oil and a pinch of salt. Place on an oven tray and cook for 20-25 minutes or until cooked.
While the sweet potato is cooking, cook the pasta as per packet directions.
While both the pasta and sweet potato are cooking start preparing and chopping the other ingredients.
Dice the onion, shred the basil and parsley, finely slice the sun dried tomatoes, cube the avocado and crumble or cut the feta into 1cm cubes.
Lightly toast the pine nuts in a small saucepan or fry pan over low heat. You don’t need to add any oil. Watch them closely as burnt pine nuts have an extremely bitter taste. It will take about 3-5 minutes. Toss occasionally.
Drain the pasta and immediately place in a large serving bowl. Remove the sweet potato from the oven and place it in with the pasta. Add the onion, basil, parsley, avocado, sun dried tomatoes, pine nuts, feta and toss to combine.
Add the remaining olive oil and red wine vinegar and toss the salad a few more times.
Serve and allow your guests to help themselves! Enjoy!