Bring a large pot of heavily salted water to a boil, add the penne and cook according to the package directions. Drain, rinse with cold water, put in a large mixing bowl, drizzle with 1 tablespoon olive oil, toss to coat and let cool.
Add the tomato wedges, mushrooms, artichoke hearts, garlic peppers, cheese, salami, vinegar, pepper, basil, and 1½ teaspoons salt. Toss to coat. Cover and refrigerate for at least 1 hour or up to 2 days. Just before serving, ad the pine nuts and toss.