In skillet over medium heat, saute mushrooms, onion and garlic, in chicken broth for about 5 minutes until tender, stirring occasionally. Stir in zucchini, broccoli and basil. Cover and cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove from heat. In large bowl, toss together vegetable mixture, cooked macaroni, olives, soup and vinegar. Cover and refrigerate until serving time, or at least 4 hours. Just before serving, cube Mozzarella cheese and add to salad, then toss lightly.