Cook penne pasta in a large pot of salted boiling water according to package instructions for 10-12 minutes. Drain and rinse under cold water. Toss with 1 tsp olive oil and set aside to cool.

In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sauté minced garlic, diced onion, and red bell pepper for 3-4 minutes until soft.

Stir in tomato paste and water, then pour in white wine and add minced fresh herbs with sea salt and black pepper. Simmer for 5-7 minutes.

Add zucchini and green beans, cooking for another 4-5 minutes until just tender.

Remove from heat and fold in sun-dried tomatoes, marinated artichoke hearts, and black olives.

In a large bowl, combine cooled penne pasta with the sautéed vegetable mix, tossing gently.

Cover and refrigerate for at least 2 hours. Before serving, fold in grated cheese and garnish with fresh basil.