Heat a pot of salted water and bring to a boil. Cook the pasta according to instructions on the package. Drain and remove from pasta pot. Allow the pasta to cool.

In a medium bowl, whisk together olive oil and red wine vinegar. Add salt and pepper to taste.

In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, olives and red pepper. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil leaves. Season with salt and pepper to taste.

Refrigerate pasta salad for at least 2 hours before serving. Store in tightly sealed container in the refrigerator for 3-4 days.