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Roasted Veggie Pasta with Feta Recipe

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★★★★★

4.7 from 554 reviews

This Roasted Veggie Pasta with Feta is a vibrant and flavorful dish combining oven-roasted vegetables and creamy baked feta with al dente fusilli pasta. Bursting cherry tomatoes, tender zucchini, sweet bell peppers, and red onion roast together to create a rich medley, all tossed with fresh arugula and a tangy lemon dressing. Perfect for a hearty weeknight dinner or make-ahead lunch, this dish offers a delightful balance of textures and Mediterranean-inspired flavors.

Ingredients

Scale

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 1/2 inch pieces
  • 1 orange bell pepper, diced into 1/2 inch pieces
  • 2 cups fresh baby arugula

Dressing and Seasoning

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

Cheese

  • 6 ounce block of feta

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
  2. Prepare Vegetables and Feta: Arrange the block of feta and the prepared vegetables (cherry tomatoes, red onion wedges, diced zucchini, and diced bell pepper) 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 them evenly.
  3. Roast in Oven: Place the baking sheet in the preheated oven and bake for 15 minutes or until the cherry tomatoes have burst and the vegetables are tender.
  4. Cook Pasta: Meanwhile, bring a large pot of very salty water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
  5. Combine Ingredients: Once the vegetables and feta are roasted, transfer the feta into a large bowl and break it up slightly. Add the cooked pasta and stir to distribute the feta evenly. Then add the roasted vegetables, remaining 1 tablespoon olive oil, the remaining 1 teaspoon kosher salt, freshly ground black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until all ingredients are combined well.
  6. Serve or Store: Serve the roasted veggie pasta with feta immediately while warm. Alternatively, refrigerate in an airtight container for up to 4 days for a make-ahead meal.

Notes

  • Use any chunky pasta like penne or rotini if fusilli is unavailable.
  • Adjust salt to taste, especially if using a salted feta variety.
  • For a spicier kick, add red pepper flakes when mixing the pasta.
  • Can be served warm, room temperature, or chilled.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: roasted vegetable pasta, feta pasta, baked feta, Mediterranean pasta, easy dinner recipe, vegetarian pasta, vegetable fusilli

Find it online: https://dylangranv.com/roasted-veggie-pasta-with-feta-recipe/