Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover. Chill. Bring to room temperature before serving.)