This recipe is a nice dish for summer when you don't feel like doing much cooking. It can be vegetarian1 or vegan2 and all quantities can be adapted to personal taste and number of mouths to feed - that's why this recipe will not give you any measurements.
Feel free to add or take away ingredients as you like and change this recipe to your heart's desire.
Boil the pasta and meanwhile cut and chop all the other ingredients. When the pasta is done and the water is poured off, first add pesto and mix thoroughly. Then put in dried tomatoes and olives and pine nuts. Let everything cool off a bit before adding everything else so the tomatoes don't get warm and the cheese doesn't melt.
If you like you can also first lay out plates or bowls lined with rucola and add the other (already mixed) ingredients on top.
You can eat this dish while it is still warm or store it in the fridge for later.