Preparation

• Cook the pasta in a large pot of boiling salted water until al dente. Drain through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, drizzle with olive oil and let drain for 5 minutes. Give the pasta a good shake every minute or so.
• Meanwhile, cut the zucchini in half lengthwise and then slice into 1/4-inch-thick semicircles.
• In a large skillet, heat the 5 Tbs. olive oil over medium heat and sauté the zucchini for 5 minutes, stirring occasionally. Splash with the balsamic vinegar, add the garlic, and cook for 1 minute more.
• Scatter the mint over the zucchini, season with salt and pepper, and mix all together. Set aside to cool.
• Place the pasta in a large bowl with the zucchini mixture and feta cheese. Gently mix everything together to allow the flavors to combine. Let rest at room temperature for 5 minutes. Stir occasionally.
• Once ready, serve the pasta immediately or store in a sealed container in the refrigerator for the day after. Don’t store longer than 48 hours and always eat at room temperature.