1Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
2Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
3Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.