Ingredients

5 medium zucchini and/or summer squash, about 2 pounds, trimmed, halved lengthwise, then sliced 1/2 inch thick
Kosher salt
1 pound farfalle (bowtie or butterfly-shaped pasta), cooked to package directions
5 tablespoons extra-virgin olive oil
1 small red onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through a garlic press
1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
1/2 teaspoon ground black pepper
1 pint grape tomatoes, each tomato halved
1/4 cup chopped fresh mint leaves
2 teaspoons red wine vinegar
1/2 cup pitted and quartered Kalamata olives
4 ounces feta cheese, crumbled (about 3/4 cup)

Directions

Place the squash slices in a colander and sprinkle with 1 tablespoon salt. Set the colander over a bowl until about 1/3 cup water drains from the slices, about 30 minutes. Pat the slices dry with a paper towel, wiping off any remaining salt.

While farfalle cooks, heat 1 tablespoon of the oil in skillet over high heat. Add half the squash and cook until golden brown, 5-7 minutes; transfer to a plate. Add 1 more tablespoon oil and repeat with remaining squash. Add 1 more tablespoon oil and cook the onion until softened, about 3 minutes. Add garlic, lemon zest and pepper and cook until fragrant, about 10 seconds. Return the squash to the skillet and cook, stirring constantly, until heated through. Add the squash, the remaining oil, lemon juice, tomatoes, mint, vinegar and olives to the pasta and toss. Serve immediately, sprinkling with a portion of the cheese. Serves 4.