Name: Roasted Veggie Pasta with Feta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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

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Looking for a vibrant, delicious meal that’s both comforting and packed with flavor? This Roasted Veggie Pasta with Feta is a shining star in my weeknight dinner rotation! With tender fusilli tossed with oven-roasted veggies, creamy feta, a burst of lemon, and a handful of fresh arugula, this pasta is as inviting to eat as it is beautiful to serve. The combination of sweet roasted tomatoes, salty feta, and peppery greens makes every bite irresistible. Trust me, once you try Roasted Veggie Pasta with Feta, it’ll instantly become one of your favorite go-to dishes!

Roasted Veggie Pasta with Feta Recipe - Recipe Image

Ingredients You’ll Need

What I adore about Roasted Veggie Pasta with Feta is how a handful of simple ingredients join forces to create a colorful, flavor-packed meal. Each component plays a starring role in taste, texture, or that pop of visual appeal that turns dinner into a little celebration.

Pasta: Fusilli or other chunky shapes hold the sauce and bits of veggies beautifully, giving the dish a hearty, satisfying texture.
Feta Cheese: A 6-ounce block, oven-roasted to creamy, tangy perfection, tossing the whole dish in satisfying flavor.
Cherry Tomatoes: Roasted until bursting, they add juicy sweetness and lovely color.
Red Onion: Thin wedges caramelize just enough in the oven to layer in a mellow bite and a touch of sweetness.
Zucchini: Diced into half-inch pieces for tender bites and a fresh, summery note in every forkful.
Orange Bell Pepper: Invites a pop of brightness and gentle crunch to balance the creamy cheese.
Olive Oil: Ensures the veggies roast up golden and flavorful, plus brings added richness to the final dish.
Kosher Salt: Seasons every component, helping all the flavors sing (use in two stages for best balance).
Freshly Ground Black Pepper: A dash for a warm lift that rounds out the whole flavor profile.
Lemon Juice: A squeeze of freshness right at the end to keep each bite lively and bright.
Baby Arugula: Adds peppery flavor and vibrant green—stirred in at the end for a delicate texture.

How to Make Roasted Veggie Pasta with Feta

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup—trust me, your future self will thank you! This step is about giving yourself a head start so the veggies and feta roast perfectly without sticking.

Step 2: Arrange and Season the Veggies and Feta

Place the feta block in the center of your parchment-lined sheet. Surround it with all those beautifully chopped veggies: cherry tomatoes, red onion, zucchini, and bell pepper. Drizzle everything—including the feta—with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Toss the veggies gently to coat, but leave the feta nestled right in the middle so it softens and browns just right.

Step 3: Roast to Perfection

Pop the baking sheet in your preheated oven. Roast for 15 minutes, or until the tomatoes are bursting and the feta is starting to turn golden at the edges. This is where the magic happens—the veggies caramelize and the cheese becomes irresistibly creamy!

Step 4: Cook the Pasta

While the veggies are roasting, bring a large pot of well-salted water to a boil. Add the fusilli (or your favorite chunky pasta) and cook according to the package instructions until al dente. Once the pasta’s done, drain it and set aside, but don’t rinse—let those starchy surfaces soak up all the goodness from the sauce.

Step 5: Combine Everything

Transfer the cooked pasta into a big serving bowl. Add the oven-roasted feta and gently stir so the feta breaks up and lightly coats the pasta. Then, add in the roasted veggies, remaining tablespoon of olive oil, 1 teaspoon more kosher salt, black pepper, lemon juice, and finally, the baby arugula. Mix gently until everything is tossed together, the arugula is just barely wilted, and every bite looks colorful and inviting.

Step 6: Enjoy or Save for Later

Serve the Roasted Veggie Pasta with Feta right away while it’s warm, or let it chill and enjoy it as a cold, zippy pasta salad. Either way, you’re in for something special!

How to Serve Roasted Veggie Pasta with Feta

Garnishes

A handful of fresh herbs like chopped basil or parsley is always a winner—sprinkle them right on top for a burst of color and aroma. Add extra crumbled feta, a grind of black pepper, or even a pinch of red pepper flakes for a gentle kick. A final drizzle of good olive oil over each serving takes this Roasted Veggie Pasta with Feta right over the top.

Side Dishes

Balance the richness by serving this pasta with a bright green salad or a simple citrus-dressed slaw. Warm, crusty bread or garlic toasts make perfect partners for soaking up any stray sauce, and a chilled glass of crisp white wine or sparkling water complements everything beautifully!

Creative Ways to Present

Roasted Veggie Pasta with Feta looks stunning piled high on a large wooden platter, garnished with extra herbs and citrus zest. You could also serve it in individual bowls for a casual dinner party, or pack it into jars for a portable picnic lunch. It’s equally at home as a festive main or a vibrant potluck side—let your imagination lead the way!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Veggie Pasta with Feta keeps beautifully in an airtight container in the fridge for up to four days. The flavors continue to meld, making for a next-day lunch that’s arguably even tastier than round one. If the pasta absorbs a bit of the dressing, just add a splash of olive oil or lemon juice before serving.

Freezing

While you can technically freeze this dish, the texture of the veggies and feta are best enjoyed fresh or refrigerated. Freezing causes the arugula to wilt and the cheese to become crumbly, so if you must freezer-store, do so without the greens; add fresh arugula when reheating.

Reheating

To reheat, simply microwave individual portions or warm gently in a skillet on the stovetop over low heat, stirring often. If it seems a little dry, add a drizzle of olive oil or a splash of water to help loosen things up. Remember, this pasta is also fantastic served cold!

FAQs

Can I use a different type of pasta?

Absolutely! While fusilli is perfect for catching all the roasted veggie bits and the creamy feta, any chunky, short pasta like penne, rigatoni, or rotini will work beautifully in Roasted Veggie Pasta with Feta.

Is this recipe vegetarian?

Yes, this dish is totally vegetarian, making it a great option for Meatless Monday or anytime you want a wholesome, plant-packed meal. Just be sure to check that your feta is made with vegetarian rennet if that’s important to you.

What other veggies can I use?

Feel free to swap in or add whatever’s in season or in your fridge! Roasted eggplant, mushrooms, or asparagus would be delicious. The key is to dice the veggies to similar sizes so they cook evenly alongside the feta.

Can I make Roasted Veggie Pasta with Feta dairy-free?

For a dairy-free take, try a plant-based feta alternative—the results are surprisingly satisfying and still provide that lovely creamy, tangy accent.

How can I make this dish gluten-free?

Just swap the pasta for a gluten-free variety like brown rice or chickpea-based pasta. The rest of the recipe for Roasted Veggie Pasta with Feta is naturally gluten-free and will be just as vibrant and delicious!

Final Thoughts

I can’t wait for you to try this colorful Roasted Veggie Pasta with Feta—every forkful is cozy, zesty, and full of flavor. Whether you share it at a celebration or savor it solo, this recipe is one of those comforting meals that everybody wants seconds of. Happy cooking and enjoy every bite!