Cook the pasta in a large pot filled with boiling salty water, until al dente (1-2 minutes before the time indicated on the package). Drain it in a colander and return to the same pot. Add immediately the olive oil to avoid the pasta from sticking one to another. Mix every 2-3 minutes, while preparing the ingredients, in order to make it cool down faster and also as an extra prevention from sticking.
Halve the cherry tomatoes. If they are too large you may cut them into quarters.
Cut the mozzarella pearls into quarters. If you are using large balls, dice them.
Slice each olive into 3-4 pieces, depending on its size.
Halve the garlic cloves. Wash and dry the basil leaves.
If using marinated peppers, chop them finely.
When the pasta is not hot any more, add all the prepared ingredients. Mix very well and cover with a lid. Refrigerate for at least 3-4 hours before eating.