Cook pasta according to package, drain and rinse when done.
While pasta is cooking, mince garlic, dice zucchini and squash, and cut cherry tomatoes in half. If using heirloom tomatoes, dice.
Chop basil leaves into small pieces.
Add ¼ cup olive oil, 2 TBSP lemon juice, basil, and minced garlic in the bottom of a large bowl. Whisk to combine.
Next, add pasta and prepped veggies, stir to combine.
Add salt and pepper to taste.
Chill in refrigerator, or serve warm.
Right before serving, add remaining ½ TBSP lemon juice and ½ TBSP olive oil to refresh.