Whisk basil, oregano, oil, Parmesan cheese, olives, vinegar, cilantro, sugar, hot sauce, garlic, black pepper, Dijon mustard, salt, lemon, and onion powder together in a large bowl; stir in tomatoes and green onions to coat. Refrigerate.
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain, rinse with cold water, drain. Add pasta to the bowl; mix well. Top with mozzarella cheese and pine nuts. Refrigerate before serving, at least 1 hour.
