Bring a large pot of salted water to a rolling boil. Add 12 ounces of penne pasta and cook until al dente, about 8–10 minutes. Drain the pasta in a colander and rinse under cold water.

Toss the pasta with 1 teaspoon of olive oil in a large mixing bowl to keep it from sticking together.

In a large skillet, heat 2 tablespoons of remaining olive oil over medium heat. Add 2 cloves of minced garlic, 1 medium diced onion, and ½ diced red bell pepper. Sauté for 3–4 minutes.

Remove from heat once the vegetables soften.

In a separate bowl, whisk together 1 tablespoon of tomato paste and ¼ cup of water until smooth. Pour this mixture into the skillet, followed by 4 tablespoons of white wine, minced herbs, 1 teaspoon sea salt, and ⅛ teaspoon black pepper. Simmer gently for 5–7 minutes.

Stir in ½ cup of diced zucchini and ½ cup of chopped green beans into the skillet. Cook for an additional 2–3 minutes.

Incorporate the cooked penne pasta back into the skillet along with ¼ cup of chopped sun-dried tomatoes, 1 jar of drained and chopped marinated artichokes, and 1 can of drained whole black olives. Toss everything together.

Transfer the combined pasta salad to a large, covered container and refrigerate for at least 2 hours.

Before serving, gently stir in ½ cup of grated Asiago or Pecorino cheese for creaminess. Garnish with fresh basil leaves.

Your stunning Chilled Sicilian Pasta Salad is now ready to impress at summer gatherings or potlucks!