Cook the pasta until al dente.
Dice the peppers, dried and fresh tomatoes and add them with the black olives to the cooled pasta, mix everything. Chop basil and mix in about 2/3 of it as well.
Season with oil, vinegar, salt and pepper. Grate Parmesan over it to taste and mix again. Let the salad stand for at least 2 hours. Just before serving, season again and fold in the remaining basil.