Pasta and Squash with Tomatoes, Olives, and Feta | America's Test Kitchen

Ingredients

• 4 medium zucchini and/or summer squash (2 pounds), halved lengthwise and then cut crosswise into 1/2-inch pieces
• kosher salt
• 1 pound farfalle
• 5 tablespoons extra-virgin olive oil
• 1 small red onion , chopped fine (about 1 cup)
• 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon ground black pepper
• 1 pint grape tomatoes , each tomato halved
• 1/4 cup finely chopped fresh mint leaves
• 2 teaspoons red wine vinegar
• 1/2 cup pitted kalamata olives , quartered
• 4 ounces feta cheese , crumbled (about 3/4 cup)