Pasta Salad with Arugula and Sun-Dried Tomatoes

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1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced

2 tablespoons minced red onion 

3 tablespoons red wine vinegar 

Fine salt and freshly ground black pepper 

12 ounces penne pasta  

2 cups lightly packed arugula, torn  

1 tablespoon minced fresh parsley leaves 

2 tablespoons extra-virgin olive oil 

2 teaspoons Dijon mustard 

2 small cloves garlic, minced 

1/8 teaspoon crushed red pepper flakes 

1 ounce grated provolone cheese (about 1/3 cup grated on the small holes of a box grater)