1. In a large pot of boiling, salted water, cook ¾ lb ziti until al dente. Drain.
2. In a large bowl, combine ziti, 1½ cups diced mozzarella, ¼ cup chopped fresh basil, ¾ cup slivered sun-dried tomatoes, 1 cup marinated artichoke hearts (drained and halved), 1 (2.25-oz) can sliced black olives, ¾ cup bottled Italian dressing, and ¼ tsp pepper.
3. Sprinkle with ½ cup grated Parmesan and 2 Tbsp fresh basil. Add salt to taste, if desired.