Put a large pot of salted water on to boil for the pasta.
Prepare the dressing by combining the olive oil, mayonnaise, lemon juice, lemon zest, half-and-half and garlic in a small bowl. Whisk until well blended and set aside.
Cook and drain the pasta according to package directions. Transfer to a large bowl, add about 1/2 of the reserved dressing, combine well and season to taste with salt and pepper. Set aside to cool for 10 minutes.
Add the zucchini, bell pepper, tomatoes, onion, parsley and feta cheese. Toss to combine, adjust the seasoning if necessary and add the remaining dressing. Toss again and add an extra drizzle of olive oil if desired. Serve immediately.
Tips for Making This Recipe
This pasta salad can easily be made ahead. For best flavor, remove from the refrigerator about 45 minutes before serving.