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Toss squash with 1 Tbsp sald and let drain in a colander for 30 min. Pat squash dry wotj [a[er towels amd carefully wipe away any residual salt
Heat 1 Tbsp of oil in a 12-inch nonstick skillet over high heat untill just smoking. add half of squash and cook, stirring occasionally, until golden brown slightly charred, 5 to 7 minutes, reducing heat if skillet begins to scorch; transfer to a large plate. repeat with 1 Tbsp of the oil and remaining squash; transfer to plate
Heat 1 Tbsp of oil in now-empty over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, lemon zest and ½ teaspoon pepper. Cook untill fragrant, about 30 seconds. stir in squash and cook until heated through, about 30 seconds.
Meanwhile, bring 4 quarts water to boil in a large pot. add pasta and 1 Tbsp salt and cook. stirring often, until al dente. reserve ½ cup of the cooking water, and then drain pasta and return it to pot. add squatsh micture, tomatoes, olives, mint, vinegar, lemon juice, and remaining 2 tbsp oil. toss to combine. season with salt and pepper to taste and adjust consistency with reserved cooking water ad needed. serve with feta.