In a small bowl whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, pepper, and crushed red pepper. Divide the dressing in half. Reserve ½ cup for the salad.
Marinate the pork in the other ½ cup of dressing, 1-2 hours or overnight if possible.
Grill the pork on medium high for about 14 minutes (turning and basting every 5 minutes or so) or until the internal temperature reaches 140 degrees. Let rest.
In a large bowl toss together the pasta, vegetables, cheese, and the other ½ cup of dressing.
Slice pork tenderloin and serve with the salad.