Cook pasta according to package directions. Drain.
While spaghetti is cooking, add zucchini, olives, capers, tomatoes, parsley, and oregano to a large bowl. Stir well. Add oil, garlic, lemon juice, and roasted red bell peppers to a blender. Blend until smooth.
Stir cooked and drained pasta into the vegetables. Pour oil mixture over pasta and vegetables. Stir well to coat. Serve with feta cheese.
Instant Pot®
Break noodles in half. Add noodles and 4 cups water to IP. Affix lid, and set valve to sealing. Press manual and reduce time to 4 minutes.
While spaghetti is cooking, add zucchini, olives, capers, tomatoes, parsley, and oregano to a large bowl. Stir well. Add oil, garlic, lemon juice, and roasted red bell peppers to a blender. Blend until smooth.
When cook time is up, allow for natural pressure release for 5 minutes. Quick release remaining pressure. Add vegetable mixture to instant pot. Pour oil mixture over pasta and vegetables. Stir well to coat. Serve with feta cheese.