DO-AHEAD TIP: If desired, chill the salad for up to 8 hours before serving.

In a large saucepan of boiling water, cook garlic for 2 minutes (to blanch); remove with a slotted spoon and set aside.

Add sun-dried tomatoes to the garlic water and cook for 2 minutes or until soft. (If using fresh tomatoes, skip this step.)

Remove sun-dried tomatoes with a slotted spoon and, when cool enough to handle, thinly slice.

Pour off and reserve 1/3 cup of the garlic/tomato water. Add pasta to the saucepan and cook in the garlic/tomato water according to package directions; drain then place in a large bowl.

Meanwhile, in a food processor or blender, combine cooked garlic with the basil, Parmesan, 1/2 tablespoon of oil, the pecan halves, salt, and pepper; purée until smooth.

Add reserved 1/3 cup of garlic water and process mixture until creamy. Pour pesto sauce over pasta and toss to combine.

Heat the remaining oil in a large non-stick skillet over medium heat. Add bell peppers and cook, stirring frequently, for 4 minutes or until tender-crisp; set aside.

Add mushrooms and snow peas to the skillet and cook, stirring frequently, for 3 minutes or until snow peas are tender-crisp.

Add cooked veggies to the pasta along with sun-dried tomatoes; toss to combine. Serve at room temperature OR chill for up to 8 hours before serving.