Blend or whisk together the basil pesto, vinaigrette dressing, and fresh-ground black pepper to make the dressing. Drain the olives in a colander. Thinly slice enough green onions to make 1/4 cup.

Wash zucchini if needed and cut off both ends. Use vegetti to make noodles and sauté in a pan with evoo and basil pesto and garlic paste for about 7 mins or until tender.

Put the noodles into a bowl big enough to hold all the ingredients. Stir in desired amount of dressing to moisten all the noodles, then gently stir in parsley, olives, feta, and sliced green onions. Serve right away or chill for a few hours before serving.

This was still quite good after it has been in the fridge overnight, although it was best freshly made.