Cook the pasta according to package instructions until al dente, then drain and cool.
Prepare the pesto by blending basil, pine nuts, garlic, and Parmesan in a food processor.
Gradually add olive oil while the blender is running until smooth.
Season the pesto with salt and pepper and adjust to taste.
Combine the cooled pasta with the pesto and toss to coat evenly.
Add halved cherry tomatoes and sliced olives into the pasta bowl.
Chill the pasta salad in the refrigerator for at least 30 minutes.
Taste and adjust seasoning before serving, adding more cheese or herbs if desired.
