Add olive oil, onions and garlic to a 12 inch skillet and cook over medium high heat until onions and garlic are softened
Add the pasta, zucchini, yellow squash and tomatoes to the skillet
Pour the 4 cups of cold water and salt to the pan
Turn the heat up to high and bring the water to a boil. Cook until pasta is al dente and water is absorbed.
While the pasta cooks, whisk all of the viniagrette ingredients together in a small bowl
Once the pasta is cooked, add the viniagrette, basil and parmesan. Toss together and serve.