Description

This Roasted Veggie Pasta with Feta is a vibrant, flavorful dish featuring tender roasted vegetables and creamy feta cheese tossed with fusilli pasta. Easy to prepare in just 25 minutes, it’s perfect for a wholesome weeknight dinner that combines fresh ingredients like cherry tomatoes, zucchini, red onion, and arugula with zesty lemon juice and olive oil for a well-balanced Mediterranean-inspired meal.

Ingredients

Pasta

1 pound fusilli (or other chunky pasta)

Vegetables

1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini (or 1 large), diced into ½-inch pieces
1 orange bell pepper, diced into ½-inch pieces

Cheese & Greens

6-ounce block of feta cheese
2 cups fresh baby arugula

Seasonings & Oils

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

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and feta.
Arrange Feta and Vegetables: Place the block of feta cheese on a parchment-lined baking sheet. Arrange the cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper pieces around the feta. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt over the entire arrangement.
Roast in Oven: Roast the feta and vegetables in the preheated oven for 15 minutes or until the cherry tomatoes burst and the vegetables are tender, allowing the feta to soften and slightly brown.
Cook Pasta: While the vegetables and feta are roasting, bring a large pot of well-salted water to a boil and cook the fusilli pasta according to the package instructions until al dente. Drain the pasta and set it aside.
Toss Pasta with Feta: Transfer the cooked pasta to a large mixing bowl. Add the roasted feta cheese and gently stir until the creamy feta coats the pasta strands evenly.
Add Vegetables and Seasonings: Add the roasted vegetables to the bowl with pasta and feta. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 teaspoon kosher salt and freshly ground black pepper. Pour in the freshly squeezed lemon juice and add the fresh baby arugula. Toss gently to combine all ingredients thoroughly.
Serve or Store: Serve the pasta immediately while warm for the best flavor and texture. Alternatively, you can store the dish in an airtight container in the refrigerator for up to 4 days.

Notes

You can substitute fusilli with other chunky pasta shapes like penne or rotini for similar texture and coating.
Roasting the vegetables intensifies their natural sweetness and blends beautifully with the tangy feta.
For extra protein, add grilled chicken or chickpeas when tossing the pasta.
Store leftovers in an airtight container and reheat gently to preserve the texture and flavor.
This recipe can be made gluten-free by using gluten-free pasta varieties.