Bring a large pot of salted water to a boil. Cook the pasta just until al dente and drain well. Transfer to a large bowl.

In a large skillet, heat a drizzle of olive oil over medium-high heat and saute the zucchini and yellow squash in batches until caramelized and tender. Add to the pasta.

In the same pan, saute the garlic scapes in olive oil until crisp-tender. Add them to the pasta, along with the sun-dried tomatoes, basil, and green onions.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, and garlic salt. Pour as much of the dressing as desired over the pasta and vegetables (if you have any leftover dressing, save it to redress the pasta as it sits in the refrigerator), then add the cheese and season with salt and pepper to taste.