Dinner

Roasted Veggie Pasta with Feta Recipe

Bymia larkspur November 7, 2025November 7, 2025

Introduction

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

A white bowl is filled with a colorful pasta salad made of curly rotini pasta that is pale yellow. Mixed into the pasta are several visible layers: bright orange roasted butternut squash cubes, dark green zucchini chunks, pieces of roasted red cherry tomatoes, thin slices of purple-red onion, and small bits of white feta cheese sprinkled throughout. Green leafy arugula adds a fresh layer with a slightly dark green color. The bowl rests on a white marbled surface, and a silver fork is placed inside the bowl on the right side. 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: Place the feta and vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Drizzle the same tablespoon of olive oil over the feta.
Step 3: Bake in the oven for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender.
Step 4: Meanwhile, bring a large pot of water to a boil. Add a generous amount of salt, then cook the pasta according to the package directions. Drain and set aside.
Step 5: When the vegetables and feta are done roasting, combine the baked feta and pasta in a large bowl. Stir gently to disperse the feta evenly over the pasta. Add the roasted vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula. Stir gently until everything is combined.
Step 6: Serve immediately or refrigerate for up to 4 days.

Tips & Variations

For extra depth, add a sprinkle of red pepper flakes before baking the vegetables and feta.
Swap arugula for spinach or baby kale if preferred.
Use any chunky pasta shape you like, such as penne or rigatoni.
Add toasted pine nuts or walnuts for a crunchy texture.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a skillet, adding a splash of water or olive oil to keep it moist.

How to Serve

A white bowl filled with pasta salad is shown on a white marbled surface. The salad has three main layers: the base layer is light yellow spiral pasta that fills the bowl; mixed within and on top are chunks of bright green zucchini and orange bell pepper pieces, alongside thin slices of deep purple onion and dark green leafy greens; scattered throughout the salad are crumbles of white cheese and halved red cherry tomatoes adding pops of color and texture. A silver fork rests inside the bowl on the right side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables work best for roasting as they retain texture and flavor. Frozen vegetables might become too soft when roasted but can be added in the last few minutes if needed.

Is this dish suitable for a vegetarian diet?

Yes, this recipe is vegetarian-friendly since it contains no meat or fish. Just make sure the feta cheese you use is made without animal rennet if you follow a strict vegetarian diet.