If you’re craving a vibrant, comforting dish that bursts with Mediterranean flavors, you have to try this Roasted Veggie Pasta with Feta Recipe. It brings together perfectly roasted vegetables, creamy feta, and peppery arugula all tossed with hearty fusilli pasta, making each bite a harmonious blend of textures and tastes that feel both fresh and indulgent. Whether you’re preparing a quick weeknight dinner or impressing guests, this recipe is a guaranteed crowd-pleaser that’s as easy to make as it is delicious.
Ingredients You’ll Need
These ingredients are simple yet essential to create that perfect balance of flavors, textures, and color that make this Roasted Veggie Pasta with Feta Recipe so irresistible. Each component plays a role, from the juicy cherry tomatoes to the zesty lemon juice that brightens the dish.
- 1 pound fusilli (or other chunky pasta): Chunky pasta shapes hold onto roasted veggies and feta beautifully.
- 6-ounce block of feta: Creamy, salty, and perfect for baking right alongside the veggies.
- 1 cup cherry tomatoes: They burst with juiciness when roasted, adding sweetness and tang.
- 1 red onion, cut into thin wedges: Adds a subtle sharpness and sweetness when caramelized.
- 2 small zucchini (or 1 large), diced into 1/2 inch pieces: Provides tender, mild crunch that pairs well with the textures around it.
- 1 orange bell pepper, diced into 1/2 inch pieces: Brings vibrant color and a gentle sweetness.
- 2 tablespoons olive oil: Essential for roasting and adding richness throughout the dish.
- 2 teaspoons kosher salt: Enhances all the natural flavors of the ingredients.
- 1 teaspoon freshly ground black pepper: Adds a subtle kick and depth.
- 2 tablespoons of freshly squeezed lemon juice: Lifts the entire dish with bright acidity.
- 2 cups fresh baby arugula: Adds a peppery green bite that balances the creaminess of the feta.
How to Make Roasted Veggie Pasta with Feta Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit—this temperature is just right to roast the vegetables and feta until perfectly tender and golden without drying them out. It’s the first step to building those deep, caramelized flavors that make this dish so special.
Step 2: Arrange and Season the Veggies and Feta
Lay the block of feta and all your chopped vegetables on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over everything and sprinkle with 1 teaspoon of kosher salt. Toss the vegetables gently so each piece gets a light coating of oil and salt, while the feta soaks up the flavors as it roasts.
Step 3: Roast to Perfection
Place the baking sheet in your preheated oven and roast for about 15 minutes. You’ll know they’re ready when the cherry tomatoes have burst, releasing their juices and mingling with the feta’s creamy texture. The onions and peppers will be slightly caramelized, creating a wonderful medley of flavors.
Step 4: Cook the Pasta
While your veggies and feta roast, bring a large pot of very salty water to a boil. Cook the fusilli according to the package instructions until al dente. Drain the pasta and set it aside, ready to absorb all that roasted goodness.
Step 5: Combine and Toss
Once the roasted veggies and feta are ready, transfer the feta into a large bowl and use a fork or spoon to break it up slightly—it should be soft and spreadable. Add the cooked pasta to the bowl, stirring gently so the feta coats every noodle. Then add the roasted vegetables, the remaining tablespoon of olive oil, the remaining salt, freshly ground black pepper, lemon juice, and baby arugula. Give everything one last gentle toss to combine and coat evenly without bruising the delicate arugula.
Step 6: Serve or Store
This dish is at its best served immediately, warm and fresh. But don’t worry if you have leftovers; this Roasted Veggie Pasta with Feta Recipe keeps beautifully in the fridge for up to four days, making it a convenient and delicious option for meals ahead.
How to Serve Roasted Veggie Pasta with Feta Recipe
Garnishes
To take this Roasted Veggie Pasta with Feta Recipe over the top, sprinkle some freshly chopped basil or parsley right before serving. A few cracked red pepper flakes add a wonderful gentle heat for those who like a bit of spice. A drizzle of extra virgin olive oil or a squeeze more lemon juice can brighten it up even further.
Side Dishes
This pasta pairs incredibly well with a light green salad dressed with a lemon vinaigrette or a crusty loaf of garlic bread for soaking up any leftover feta-tinged sauce. For something heartier, grilled chicken or fish complement the roasted flavors without overpowering the dish.
Creative Ways to Present
Serve this pasta in individual bowls topped with a few whole cherry tomatoes and crumbled feta for a rustic, inviting look. For a casual gathering, spread it on a large platter and garnish with colorful fresh herbs and lemon wedges—perfect for sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and store in the refrigerator for up to four days. The pasta absorbs the flavors beautifully, though the arugula might wilt a bit, so you can add fresh greens when reheating for a fresher taste.
Freezing
While you can freeze this dish, the texture of the arugula and feta changes when frozen. If you choose to freeze, omit the arugula before freezing and add fresh arugula when reheating. Use a freezer-safe container and consume within two months.
Reheating
Reheat gently on the stovetop over low heat or in the microwave. Add a splash of olive oil or a little water to loosen the pasta and freshen the texture. Toss in fresh arugula after warming for the best results.
FAQs
Can I use other types of pasta for the Roasted Veggie Pasta with Feta Recipe?
Absolutely! While fusilli is great for catching the roasted veggie pieces and feta, you can swap it out for penne, rotini, or even farfalle. Just choose a shape that holds sauce and toppings well.
What can I substitute for baby arugula?
If arugula isn’t your favorite or you don’t have it on hand, try baby spinach or fresh basil. They will add a different but equally delicious fresh green element to the dish.
Is this recipe vegetarian?
Yes, this Roasted Veggie Pasta with Feta Recipe is fully vegetarian, making it a perfect meat-free meal that’s packed with flavor and nutrition.
Can I prepare the vegetables ahead of time?
You can chop the vegetables a day ahead and keep them in the fridge. However, roasting fresh right before cooking the pasta sets the best flavor and texture for the dish.
How do I make the dish more substantial?
To make it a heartier meal, add protein like grilled chicken, chickpeas, or roasted tofu. These additions complement the roasted veggies and feta without overshadowing the original flavors.
Final Thoughts
This Roasted Veggie Pasta with Feta Recipe is genuinely one of those dishes that feels like a warm hug on a plate. It’s simple, fresh, vibrant, and incredibly satisfying, whether you need a quick weeknight meal or something special to brighten your day. I can’t recommend enough giving it a try and savoring every bite of those perfectly roasted veggies with creamy feta and tangy arugula—your taste buds will thank you!
Print
Roasted Veggie Pasta with Feta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy Roasted Veggie Pasta with Feta combining perfectly roasted cherry tomatoes, zucchini, bell pepper, and red onion with creamy feta, tossed with fusilli pasta and fresh baby arugula in a light lemon and olive oil dressing. This easy-to-make dish is quick to prepare and perfect for a wholesome weeknight meal or meal prep.
Ingredients
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables & Cheese
- 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 cups fresh baby arugula
Seasonings & Dressing
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- Prepare Vegetables and Feta: Arrange the feta and all the vegetables (cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper) on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, and drizzle the feta with a little olive oil as well.
- Roast: Place the baking sheet in the preheated oven and roast for 15 minutes, or until the cherry tomatoes have burst and vegetables are tender.
- Cook Pasta: While the veggies and feta roast, bring a large pot of very salty water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
- Combine Ingredients: Once the roasting is done, transfer the warm feta into a large mixing bowl with the pasta and stir gently so the feta disperses over the noodles. Add the roasted vegetables, the remaining tablespoon of olive oil, remaining teaspoon of kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula. Stir gently until all ingredients are combined evenly.
- Serve or Store: Serve the roasted veggie pasta immediately for the best flavor and texture. Alternatively, you can refrigerate it in an airtight container and enjoy within 4 days.
Notes
- Use chunky pasta like fusilli or penne to hold onto the roasted veggies and feta well.
- For extra flavor, add a pinch of crushed red pepper flakes or fresh herbs like basil or oregano.
- This dish can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To make it vegan, substitute feta with a plant-based cheese and omit or replace with nutritional yeast.
