Prepare elbow macaroni according to package directions.

 

Meanwhile, sauté garlic in vegetable oil in a large skillet over medium heat. Add basil, zucchini and yellow squash. Stir-fry until vegetables are tender-crisp, about 4 minutes. Stir in tomatoes and black olives and heat through.

 

Toss vegetables with hot elbow macaroni and 1/4 cup Parmesan cheese.

 

Serve and sprinkle remaining Parmesan cheese over top.