Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (about 1 minute less than package directions). Drain, rinse under cold running water to stop cooking, and let drain thoroughly.

While the pasta cooks, make the vinaigrette. In a small bowl, whisk together the iced coffee, olive oil, balsamic vinegar, honey, garlic, salt, and pepper until emulsified. Taste and adjust salt or acid if needed.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, zucchini, bell pepper, and torn basil.

Pour the vinaigrette over the vegetables and pasta. Toss gently until everything is evenly coated.

If using, sprinkle with Parmesan cheese. Serve immediately at room temperature, or refrigerate for up to 2 hours to let flavors meld. Stir once before serving.