1/2 lb. rotini
Cook pasta according to package directions; drain. In large skillet, saute zucchini, bell pepper, onion, garlic, and Italian seasoning in 2 Tbsp. oil, just until crisp tender; cool. In large bowl, combine vegetables and pasta; chill several hours. Just before serving, whisk together remaining 1/3 c. oil, lemon juice, lemon rind, parsley, pepper sauce and salt. Pour over pasta mixture. Add Parmesan cheese, toss to coat thoroughly.