Rinse the zucchini squash well, pat them dry, and chop the tips and tails off.
Using a spirelli, make noodles out of all of the zucchini and add the noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini.
Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.
Serve cold with crumbled feta cheese (Note: To serve this meal hot, heat a the grapeseed oil, lemon zest and juice, vinegar, and garlic in a non-stick skillet over medium-high. Add the zucchini noodles and cook until softened, and much of the liquid has evaporated. Add the remaining ingredients and continue cooking until hot. Serve with feta cheese on top if desired).
*I used goat milk feta cheese. You can leave the cheese out entirely in order to keep this recipe raw, vegan, and paleo.