Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.
Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.