In a large bowl whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, coriander, Tabasco sauce, red wine vinegar, olive oil, lemon juice and Parmesan cheese. Add the tomatoes, spring onions and olives to the bowl and stir to coat. Refrigerate.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 7 minutes or until tender. Drain and rinse with cold water to cool. Add pasta to the bowl of dressing and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.