Garden Pasta With Bocconcini

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For the dressing:

1 clove garlic

1/2 cup cherry tomatoes (preferably mixed colors)

3 tablespoons red wine vinegar

1/4 cup fresh basil

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

For the salad:

Kosher salt

8 ounces campanelle or fusilli pasta (about 4 cups)

1 small zucchini

1 1/2 cups halved cherry tomatoes

1 cup halved bocconcini (small mozzarella balls)

1/4 cup pine nuts or slivered almonds, toasted

1/2 cup fresh basil, thinly sliced

Freshly ground pepper