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1. Wash and cut the ends off the zucchini. Take your vegetable peeler and peel the whole zucchini into ribbons. Try not to let the ribbons get too wide. When you get to a portion of the zucchini that is too small to use a vegetable peeler on, chop the remaining zucchini up into small pieces. Place zucchini ribbons and pieces in a small bowl.
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2. Prepare the Zesty Italian Dressing according to the direction on the package. Pour over the zucchini ribbons and set aside.
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3. In a large pot, cook the rotini according to the directions on the back of the box. When pasta is done cooking, drain immediately and run cold water over the top of it. Set aside to drain.
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4. While the pasta is cooking, wash and chop up the green onions (both white and green parts). Wash and quarter the cherry tomatoes.
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5. Once the pasta is done draining and your vegetables are cut up, place all ingredients with the exception of the feta cheese, in a large bowl and mix together. (So mix the pasta, olives, zucchini, dressing, tomatoes, and green onions.)
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6. Sprinkle the feta cheese over the top of the salad and break up any large clumps. Lightly toss. Add more feta cheese if desired.
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7. You can either serve immediately or chill in the refrigerator until ready to serve.
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Enjoy!
