Dinner

Roasted Veggie Pasta with Feta Recipe

ByLana Polati November 3, 2025November 3, 2025

Introduction

This Roasted Veggie Pasta with Feta is a vibrant, flavorful dish perfect for a quick weeknight dinner or a casual gathering. Roasting the vegetables intensifies their natural sweetness, which pairs beautifully with tangy feta and fresh arugula.

A white bowl filled with a mixed pasta salad featuring three layers: the base layer is light curly rotini pasta, the middle layer shows chunky pieces of bright orange squash and green zucchini, and the top layer includes roasted red cherry tomatoes, thin slices of purple onion, and small crumbles of white cheese scattered over fresh green arugula leaves, all lightly seasoned with black pepper. The bowl sits on a white marbled surface with a silver fork placed diagonally beside it. Photo taken with an iphone --ar 4:5 --v 7

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 the oven to 400 degrees F.
Step 2: Arrange the feta and vegetables on a parchment-lined baking sheet. Toss the vegetables and drizzle the cheese with 1 tablespoon of olive oil and 1 teaspoon of kosher salt.
Step 3: Bake in the preheated oven for 15 minutes, or until the cherry tomatoes have burst.
Step 4: While the veggies roast, boil the pasta in very salty water according to package directions. Drain and set aside.
Step 5: Once the feta and vegetables are done, transfer them to a large bowl. Stir the feta to evenly disperse it over the pasta. Add the roasted vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and baby arugula. Stir gently until everything is combined.
Step 6: Serve immediately or refrigerate for up to 4 days.

Tips & Variations

Use other sturdy vegetables like eggplant or mushrooms if you prefer.
Swap baby arugula for spinach or kale for a different leafy green twist.
Add a pinch of red pepper flakes for some heat.
For a vegan version, substitute feta with a plant-based cheese alternative.

Storage

Store the pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or olive oil to keep it moist. The fresh arugula is best added right before serving if storing leftovers.