Dinner

Roasted Veggie Pasta with Feta Recipe

ByRafael Mansero February 1, 2026February 1, 2026

Introduction

This roasted veggie pasta with feta is a delightful and colorful dish that blends tender roasted vegetables with creamy feta cheese and peppery arugula. Perfect for a quick weeknight dinner, it’s packed with vibrant flavors and simple ingredients you likely have on hand.

A white bowl holds a colorful pasta salad with three main layers: at the bottom is a bed of light yellow, curly pasta spirals, middle layer has bright green spinach leaves, chunks of dark green zucchini, orange sweet potatoes, and slices of purple onion mixed throughout, and the top layer is scattered with small pieces of crumbled white cheese and halved red cherry tomatoes, with bits of black pepper seasoning visible; a silver fork rests on the right edge of the bowl, all set on a white marbled surface. 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 of freshly squeezed lemon juice
2 cups fresh baby arugula

Instructions

Step 1: Preheat your oven to 400 degrees F.
Step 2: On a parchment-lined baking sheet, place the block of feta and the cherry tomatoes, red onion wedges, zucchini, and orange bell pepper. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, then drizzle the same olive oil and salt over the feta.
Step 3: Bake everything for about 15 minutes, or until the tomatoes have burst and the vegetables are tender.
Step 4: While the veggies roast, cook the pasta in very salty boiling water according to package directions. Once done, drain and set aside.
Step 5: Combine the baked feta and pasta in a large bowl, stirring so the feta breaks up and coats the pasta evenly. Add the roasted vegetables, the remaining tablespoon of olive oil, remaining teaspoon of salt, black pepper, lemon juice, and arugula. Stir gently to combine all ingredients.
Step 6: Serve the pasta immediately for best flavor and texture, or refrigerate in an airtight container for up to 4 days.

Tips & Variations

Try using different veggies like eggplant or mushrooms for variation.
If you prefer a creamier texture, add a splash of pasta cooking water when mixing to help bind the sauce.
For a gluten-free option, swap fusilli for your favorite gluten-free pasta.
Add toasted pine nuts or walnuts for extra crunch and nuttiness.

Storage

Store leftover 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 restore moisture. The arugula can be added fresh when serving leftovers to maintain its peppery flavor and texture.

How to Serve

A white bowl filled with three layers of food: the bottom layer is curly pasta with a pale yellow color and slightly glossy texture, the middle layer has chunky pieces of orange bell pepper, green zucchini, and some bright red cherry tomato halves, and the top layer shows thin slices of purple onion, small green leafy arugula, and crumbled white cheese sprinkled throughout. The dish looks fresh and colorful with a light dusting of black pepper. The bowl sits on a white marbled surface with a silver fork to the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, you can substitute feta with goat cheese or ricotta for a similar creamy texture, though the flavor will be milder.

Is it necessary to roast the feta along with the vegetables?

Roasting the feta softens it and helps it blend beautifully with the pasta and veggies, adding richness and a slightly tangy flavor. You can skip roasting it if short on time, but the dish is best with it.