Make the basil vinaigrette in a blender and set aside.
Cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.
Place the drained pasta, bacon, tomatoes, olives, basil vinaigrette, and herbs in a large bowl. Toss to coat. Cover and refrigerate for at least 30 minutes before serving.
