• Step 1

  Cook pasta per package directions. Set aside.

• Step 2

  Lay zucchini slices flat in single layer on baking sheet; sprinkle evenly with 3/8 tsp salt. Let rest 10 min at room temp.

• Step 3

  Heat nonstick pan on HIGH; add oil. Reduce heat to MED-HIGH; add cheese to pan. Sear on one side, about 2 min, until browned. Remove pan from heat; return cheese to room temp. Gently remove cheese from pan with spatula; cut in 1/2-inch dice. Set aside.

• Step 4

  Transfer zucchini to colander (do not rinse). Squeeze lightly using paper towel; pat dry. Add zucchini, feta, cooked pasta, olives, oregano, tomatoes, carrots, dressing, and remaining salt to large bowl; toss to combine. Add greens just before serving; toss gently to mix.

Salad can be made a day in advance and stored in refrigerator - just add in greens right before serving.

Note: When servings & ingredients are modified, nutrition & directions may vary.