Cook pasta according to package directions, cooking until al dente. Drain the pasta and rinse with cold water. Set aside.
To make the pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With the motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.
Place the pasta, black olives, roasted red peppers (or tomatoes) and feta cheese in a large bowl. Mix to combine. Add pesto in increments, stirring between each addition until it suits your family's tastes. If applicable, reserve the remaining pesto for another use.
Serve pasta salad immediately or cover with plastic wrap and refrigerate until serving time.
Notes
You can substitute 10 ounces fresh grape tomatoes that have been cut in half in place of the roasted red peppers, if desired.*Nutrition information is based on using ALL of the pesto this recipe makes.