Cook pasta according to package directions. Drain, and rinse under cold water. Let cool.
Cook pine nuts in a skillet over low heat for 1-2 minutes until golden brown. Let cool.
Slice tomatoes in half, dice pepper and onion, and cut cheese into small cubes; leave olives whole.
To make the dressing: Mix the oil, vinegar, and chopped basil together in a small bowl. Season with salt and pepper to taste.
To assemble the salad: Mix pasta, pine nuts, tomatoes, bell pepper, onion, cheese, and olives together. Drizzle the dressing over the top and gently mix.