1 lb. rotelle (corkscrew) pasta
1/2 c. salad oil
1 lg. clove garlic, crushed
1 tsp. dried basil leaves
1 (15 oz.) can tomato sauce
2 med. zucchini, cut into 1/2" cubes
1 (10 oz.) pkg. frozen peas, thawed
1 can artichoke hearts, quartered
1 pt. cherry tomatoes, halved
1/2 lb. Mozzarella cheese, cut into 1/2" cubes
1/4 c. grated Parmesan cheese
8 oz. bacon, cooked & crumbled (opt.)

Cook rotelle as directed and drain; immediately toss with oil. In small saucepan, stir garlic and basil into tomato sauce. Heat to boiling and simmer 2 minutes, stirring occasionally. Cool slightly. In large bowl, toss rotelle and sauce with remaining ingredients. Serve warm or chilled.

VARIATION: Use creamy Italian salad dressing instead of sauce.