Name: Roasted Veggie Pasta with Feta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound fusilli (or other chunky pasta); 6 ounce block of feta; 1 cup cherry tomatoes; 1 red onion, cut into thin wedges; 2 small zucchini (or 1 large), diced into 1/2 inch pieces; 1 orange bell pepper, diced into 1/2 inch pieces; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice; 2 cups fresh baby arugula

Introduction

This Roasted Veggie Pasta with Feta is a vibrant and flavorful dish that combines tender roasted vegetables with tangy feta cheese and fresh arugula. It’s a simple, wholesome meal perfect for busy weeknights or casual gatherings.

Roasted Veggie Pasta with Feta Recipe - Recipe Image

Ingredients

1 pound fusilli (or other chunky pasta)
6 ounce block of feta
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini (or 1 large), diced into 1/2 inch pieces
1 orange bell pepper, diced into 1/2 inch pieces
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 cups fresh baby arugula

Instructions

Step 1: Preheat your oven to 400 degrees F.
Step 2: Arrange the feta and all the vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Drizzle the cheese with the same olive oil.
Step 3: Bake for about 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender.
Step 4: While the vegetables roast, cook the pasta in very salty boiling water according to package instructions. Drain and set aside.
Step 5: Once the veggies and feta are done, transfer the feta to a large bowl and break it up slightly. Add the cooked pasta and stir to coat the pasta evenly with the feta.
Step 6: Add the roasted vegetables, remaining tablespoon of olive oil, remaining teaspoon of salt, black pepper, lemon juice, and fresh arugula. Stir gently until well combined.
Step 7: Serve immediately for the best flavor and texture, or refrigerate as directed below.

Tips & Variations

Use any seasonal vegetables you have on hand, such as eggplant or mushrooms, to vary the flavor.
If you prefer a spicier kick, add a pinch of red pepper flakes when tossing the vegetables.
For a vegan version, substitute feta with a plant-based cheese or omit it altogether and increase the lemon juice for brightness.
Cook pasta just until al dente so it holds texture when mixed with warm vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a microwave or skillet, adding a splash of water or olive oil to keep the pasta moist. This dish is also delicious served cold as a pasta salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any chunky or short pasta like penne, rigatoni, or rotini works well because it holds the sauce and vegetables nicely.

Is it necessary to roast the feta with the vegetables?

Roasting the feta softens it and adds creaminess, blending beautifully with the roasted vegetables and pasta. You can skip roasting the feta if you prefer it crumbled fresh on top after baking the veggies.

Roasted Veggie Pasta with Feta Recipe

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★★★★★

4.9 from 68 reviews

A vibrant and flavorful Roasted Veggie Pasta with Feta combines oven-roasted cherry tomatoes, zucchini, bell pepper, and red onion with tangy feta cheese and fresh arugula, tossed with fusilli pasta and a hint of lemon for a satisfying and wholesome meal.

Author: Stella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Pasta

1 pound fusilli (or other chunky pasta)

Vegetables & Cheese

6 ounce block of feta
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini (or 1 large), diced into 1/2 inch pieces
1 orange bell pepper, diced into 1/2 inch pieces

Seasonings & Oils

2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice

Greens

2 cups fresh baby arugula

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta cheese.
Prepare Veggies and Feta: Arrange the cherry tomatoes, red onion wedges, diced zucchini, diced orange bell pepper, and block of feta on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Toss the vegetables gently to coat evenly and drizzle the remaining oil over the feta.
Roast: Bake the vegetables and feta in the oven for about 15 minutes or until the cherry tomatoes burst and vegetables soften, allowing the flavors to meld and the feta to soften slightly.
Cook Pasta: While the veggies roast, boil the fusilli pasta in very salty water according to package instructions until al dente. Drain the pasta and set aside.
Combine Ingredients: In a large bowl, break up the roasted feta and stir it into the cooked pasta until evenly dispersed. Add the roasted vegetables, the remaining 1 teaspoon of kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula. Toss gently to combine all flavors without crushing the ingredients.
Serve or Store: Serve the roasted veggie pasta immediately for best texture and taste, or refrigerate in an airtight container for up to 4 days to enjoy later.