Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain, rinse and place in a large serving bowl.
Add the red pepper, zucchini, arugula and olives to the bowl and toss with the pasta.
Process the tomatoes through a tomato press or food mill to remove the seeds; reserve.
In the bowl of a food processor fitted with the metal blade, blend together the oil, vinegar, garlic and pepper flakes until smooth. Add the basil and tomatoes and pulse a few times, but do not pulverize. Drizzle the mixture over the pasta. Sprinkle with the cheese, pine nuts and salt.
Serves 6 to 8