Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs. Meanwhile, from lemon, grate peel and squeeze juice into large bowl. Whisk in Parmesan, mayonnaise, oil, garlic, pepper, and 1 teaspoon salt. Add tomatoes, zucchini, peas, basil, and cooked pasta; toss well. Serve warm or chilled. Can be refrigerated, covered, for up to 1 day. Garnish with Parmesan and basil.