Step 1

In a small bowl, combine shallots, capers, zest and juice of 1 whole lemon, and olive oil. Season with a generous amount of salt and pepper to taste. Set aside.

Step 2

Preheat oven to 400 degrees. Toss summer squash with 2 tablespoons of olive oil and a pinch of salt. Spread squash out in a single layer onto a baking sheet and bake for 15-20 minutes, until squash is tender and slightly golden.

Step 3

Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta according to the package instructions or until al dente. Strain pasta and transfer to a large bowl.

Step 4

While pasta is still hot, pour dressing over pasta and mix to coat, allowing the shallots to wilt slightly. Let completely cool, tossing occasionally.

Step 5

Add the cooked squash and tomatoes to the pasta and mix to combine. Top with crumbled feta cheese and torn mint leaves. Serve immediately, or pasta salad can be made 1 day ahead, covered and refrigerated without the feta cheese and mint leaves.