In a large glass bowl, grate carrots, zucchini and cheese. Drain and chop up artichoke hearts; place on top of cheese. If using olives, drain and pour on top of artichoke hearts.
Boil your pasta until desired doneness. Drain and rinse with cold water to cool pasta.
Put pasta in a large mixing bowl (either Pyrex or the big Tupperware bowl). Add carrots, zucchini, cheese, artichoke hearts and olives. Crumble Feta cheese over all ingredients. Pour Italian dressing over the top.
Mix well and cover. Let sit in refrigerator for at least 8 hours or overnight, mixing well 2 times to let flavors meld.