Summer Pasta Salad

1 16 oz pkg bow tie pasta, cooked and drained
1 12 oz jar marinated artichoke hearts, drained and sliced
1 7 oz jar roasted red peppers, drained and sliced
1 2.25 oz can sliced ripe olives, drained
2 TBS capers
1 c diced Provolone cheeese
2 c diced tomatoes, sprinkled with salt and pepper
1/3 c vegetable oil
3 TBS balsamic vinegar
2 TBS chopped fresh basil, stems and buds removed

In large bowl, combine all ingredients. Serve chilled