Pasta Salad with Olives, Artichokes and Buffalo Mozzarella

Cook  paste in boiling salted water until al dente. Drain and cool. 

Drain tomatoes. Cut tomatoes into small cubes. Drain olives. Drain mozzarella and cut into 2 cm (approximately 3/4 inch) cubes. Drain artichoke hearts and cut into wedges. Peel onion, halve and cut into thin half-rings. Blanch onion in boiling salted water, rinse cold and drain. Rinse basil, shake dry and cut into fine strips.