How to Make It
Preheat oven to 450°F. Cook pasta according to package directions. Rinse with cold water, and drain. Cool completely, about 30 minutes. Transfer to a large bowl, and toss with 1 tablespoon of the olive oil.
Toss together zucchini and remaining 1 tablespoon olive oil on a rimmed baking sheet; arrange in an even layer. Roast until tender and browned, 8 to 10 minutes. Cool completely, about 20 minutes.
Meanwhile, combine sun-dried tomatoes, oil from sun-dried tomato jar, salt, and pepper in a mini food processor. Process until finely chopped, about 10 seconds, scraping down sides as needed. Add to pasta, and toss to coat. Add zucchini and olives, and gently toss. Fold in goat cheese and pine nuts. Serve at room temperature or chilled.