Cook pasta in salted water according to package instructions, to al dente.
Lightly sauté zucchini using 1 teaspoon of olive oil and season with salt & pepper, then cut each round into halves or quarters.
Mix olive oil & vinegar together in a small bowl. Season with salt and pepper, to taste
Toss pasta, zucchini, and tomatoes in a large bowl with the dressing. Season with salt & pepper, add basil and stir.
Refrigerate for 30 minutes, squeeze lemon over pasta (if desired), toss and serve!