Cook rotini according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.
Coat a nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add zucchini; sauté 13 minutes or until tender. Sprinkle with 1/4 teaspoon salt.
Combine hot pasta, reserved cooking liquid, zucchini, feta cheese, and remaining ingredients in a large bowl. Toss well.