Greek Zoodle Pasta Salad

Sauté the zucchini noodles in garlic ghee or olive oil and a pinch of pink sea salt for about 3 minutes, until softened slightly. Mix the sautéed zucchini noodles with the cooked, but cooled down pasta. Toss in the rest of the ingredients: tomatoes, red peppers, black olives, cucumber, and goat’s milk feta. For the vinaigrette, whisk together 3-4 tbsp of extra virgin olive oil, 2 tbsp of fresh lemon juice, 2 tbsp red wine vinegar, 1-2 crushed garlic cloves, 1/2 tsp dijon mustard, sea salt, oregano, fresh black pepper, and about 1 tsp each of sumac and oregano. Pour the vinaigrette over the salad right before serving.