Mediterranean Zoodles + Brown Rice Rotini

First, sauté the zucchini noodles in ghee or olive oil with 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 sumac (about 1 tsp each of sumac and oregano). Pour the vinaigrette over the pasta mixture right before serving.