Toss the squash with salt in a colander set over a bowl and let sit for 30 minutes until the slices have released their excess moisture and they've done their job.

Wipe the residual salt grains and moisture off the squash slices using paper towels and pat them thoroughly dry.

Bring a large pot of salted water to a boil and cook the farfalle until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat until the oil shimmers. Add the onion and cook until softened and just starting to brown, about 5 minutes.

Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Add the squash to the skillet and cook, stirring occasionally, until the edges are golden brown and the squash is tender, 8 to 10 minutes.

Transfer the squash mixture to the pot with the pasta. Add the remaining 2 tablespoons of olive oil, tomatoes, olives, mint, lemon juice, vinegar, and feta.

Toss gently to combine, adding the reserved pasta water as needed to create a light sauce that coats the noodles. Season with pepper and serve warm.