Cook pasta in salty water until al dente - usually about one minute less than the package suggests - and set aside.
In a large bowl, toss together cherry tomatoes, kalamata olives, red onion, sun-dried tomatoes, fresh herbs and toasted pine nuts.
Add reserved pasta to the bowl and drizzle with olive oil, balsamic, salt and pepper. Toss well, check for seasoning and adjust accordingly.
There's no need to reconstitute the sun-dried tomatoes because they will plump up when they absorb the vinaigrette. Oil-packed work too. To toast pine nuts, bake at 350 for 5 minutes on a baking sheet.