There is something truly magical about combining the creamy tang of feta with the vibrant sweetness of roasted vegetables in a comforting pasta dish. The Feta & Roasted Veggie Pasta Recipe is an absolute joy to make and even more delightful to eat. It brings together the perfect balance of flavors and textures—from the tender, al dente fusilli to the burst of juicy cherry tomatoes, the slight crunch of zucchini and bell peppers, and the peppery bite of fresh arugula. This recipe is a weeknight winner that feels like a celebration with every forkful, and it effortlessly transforms simple ingredients into a colorful, wholesome meal you’ll want to share with everyone you love.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays an important role in creating a dish that’s vibrant, flavorful, and satisfying. From the protein-packed creamy feta to the fresh crunch of arugula, every bite offers a beautiful harmony of taste and texture.
- 1 pound fusilli (or other chunky pasta): Fusilli’s spiral shape holds onto the sauce and veggies perfectly for every bite.
- 6 ounce block of feta: This creamy, tangy cheese adds rich flavor and melts slightly when roasted with the veggies.
- 1 cup cherry tomatoes: These burst with sweetness after roasting and add juicy pops of flavor.
- 1 red onion, cut into thin wedges: Roasting softens the onion’s sharpness, bringing out a natural sweetness.
- 2 small zucchini (or 1 large), diced into 1/2-inch pieces: Adds tender, mild vegetable goodness with a subtle crunch.
- 1 orange bell pepper, diced into 1/2-inch pieces: Bright color and a sweet, slightly fruity flavor brighten the dish.
- 2 tablespoons olive oil: Essential for roasting and dressing to create a silky texture and rich flavor.
- 2 teaspoons kosher salt: Enhances all the ingredients and balances sweetness with a savory note.
- 1 teaspoon freshly ground black pepper: Adds a gentle, warming spice to the overall flavor.
- 2 tablespoons freshly squeezed lemon juice: Brings a fresh, zesty brightness that lifts the whole dish.
- 2 cups fresh baby arugula: Peppery greens provide a refreshing contrast and add beautiful color.
How to Make Feta & Roasted Veggie Pasta Recipe
Step 1: Prep and Roast the Feta and Veggies
Start by arranging the feta block and all the chopped vegetables on a parchment-lined baking sheet. Give everything a generous drizzle of olive oil and a sprinkle of kosher salt to enhance their natural flavors and help with caramelization. Toss the veggies gently so each piece gleams with olive oil. Roasting will transform the onions, zucchini, and bell pepper, mellowing their edges while the tomatoes burst open in juicy sweetness. As the feta roasts alongside, it softens and becomes creamy without losing its crumbly charm, creating a perfect meld with the vegetables.
Step 2: Cook the Pasta
While the oven does its magic, bring a large pot of very salty water to a boil for the pasta. Cook the fusilli according to the package directions until just al dente—it should have a bit of bite to stand up against the creamy roasted feta and chunky veggies. Once cooked, drain and set the pasta aside, keeping it warm and ready to mingle with the rest of the ingredients.
Step 3: Combine Everything in a Bowl
In a spacious bowl, crumble the roasted feta over the warm pasta. Begin to stir gently so the cheese starts to coat each piece of fusilli with creamy goodness. Then add the roasted vegetables, the remaining olive oil, the rest of the salt, freshly ground black pepper, and a bright squeeze of lemon juice. Stir gently just enough to combine without smashing the veggies. Finally, fold in the vibrant baby arugula, which will soften slightly from the residual heat, adding a fresh, peppery contrast to the rich and tangy elements.
Step 4: Taste and Adjust
Give your pasta a little taste and feel free to adjust the seasoning. Sometimes a pinch more salt or an extra splash of lemon juice can bring everything perfectly into balance. This is your moment to customize it exactly how you like—whether a little zestier or more mellow, this dish welcomes your personal touch.
Step 5: Serve or Store
You can serve this delightful Feta & Roasted Veggie Pasta Recipe right away for the best combination of textures and bright flavors. If you want to make it ahead, it keeps beautifully in the fridge for up to four days, making it an excellent choice for lunch or quick dinners during a busy week.
How to Serve Feta & Roasted Veggie Pasta Recipe
Garnishes
To elevate the dish even further, consider garnishing with some freshly chopped herbs like basil or parsley. A sprinkle of crushed red pepper flakes will add a subtle kick for heat lovers. If you enjoy crunch, toasted pine nuts or walnuts bring a delightful textural contrast and a nutty depth.
Side Dishes
This pasta stands beautifully as a main course, but pairing it with a crisp, refreshing side salad, perhaps with a lemon vinaigrette, complements the rich and creamy flavors perfectly. For a heartier meal, a slice of crusty bread or warm garlic bread makes an ideal accompaniment, perfect for mopping up any extra olive oil and cheese.
Creative Ways to Present
Why not serve the Feta & Roasted Veggie Pasta Recipe in individual rustic bowls, garnished with a few whole roasted cherry tomatoes and a sprig of arugula on top for visual appeal? If you’re hosting a casual gathering, a large serving platter with the pasta elegantly spread out invites everyone to help themselves and enjoy sharing this scrumptious meal together.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. The feta and roasted vegetable flavors meld beautifully over time, so the dish often tastes even better the next day. Just keep the arugula fresh by adding it just before serving if you want to maintain its peppery crunch.
Freezing
This pasta is best enjoyed fresh or refrigerated rather than frozen since the texture of roasted vegetables and feta can change when frozen. However, if you must freeze, do so in a roomy container and expect some slight changes in texture upon reheating. It’s handy to have on hand for busy weeks but is truly at its peak when fresh.
Reheating
When reheating, do so gently in a skillet over low heat or in the microwave at short intervals to avoid drying out the pasta. Adding a splash of olive oil or a small bit of water can help restore moisture and keep the sauce luxuriously creamy. Toss gently with a fork to refresh the dish before serving.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fusilli is recommended for its shape that holds sauce well, penne, rigatoni, or farfalle would work just as wonderfully. Just choose a pasta that can capture the creamy feta and roasted veggies in every bite.
Is it possible to make this dish vegan?
You can easily adapt this recipe by replacing the feta with a vegan feta-style cheese or tofu seasoned to mimic feta’s tanginess. Roasting the vegetables as directed will still deliver delicious flavor and texture.
What if I don’t have arugula? Can I substitute it?
Definitely! Baby spinach, watercress, or even fresh basil leaves provide a fresh, green touch with a slight variation in flavor. Each brings a lovely pop of color and freshness that complements the richness of the feta.
How long should I roast the vegetables and feta?
Roast them for about 15 minutes at around 400°F (200°C) until the vegetables are tender and slightly caramelized and the cherry tomatoes have burst. The feta should soften and get a little golden on top.
Can this recipe be served cold as a pasta salad?
Yes! It tastes delightful as a room-temperature or chilled pasta salad, especially in warmer months. Just toss the ingredients together once cooled and chill for a couple of hours before serving for a refreshing meal.
Final Thoughts
If you’re looking for a recipe that’s both simple and bursting with flavor, the Feta & Roasted Veggie Pasta Recipe is an absolute must-try. This dish manages to feel indulgent yet wholesome, easy enough for a busy weeknight but elegant enough to impress guests. Give it a whirl—you might just find yourself reaching for this recipe again and again when you want something fast, flavorful, and just downright delicious.
Print
Feta & Roasted Veggie Pasta 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 flavorful Feta & Roasted Veggie Pasta combining oven-roasted cherry tomatoes, zucchini, bell pepper, and red onion with crumbly baked feta. Tossed with al dente fusilli, fresh lemon juice, and peppery arugula, this easy Mediterranean-inspired dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables & Cheese
- 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
- 6 ounce block of feta
Seasonings & Extras
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Prepare feta and vegetables: Place the feta block and all the chopped vegetables on a parchment-lined baking sheet. Toss the vegetables and drizzle the feta with 1 tablespoon of olive oil and 1 teaspoon of kosher salt to season.
- Roast until tender: Roast the vegetables and feta in a preheated oven at 400°F (205°C) for about 15 minutes or until the cherry tomatoes burst and the vegetables are tender and slightly caramelized.
- Cook the pasta: While the vegetables roast, cook the fusilli in a large pot of very salty boiling water according to the package directions until al dente. Drain and set aside.
- Combine pasta and roasted veggies: In a large bowl, break up the roasted feta with a spoon and combine it with the cooked pasta, stirring gently until the feta is evenly distributed. Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, freshly ground black pepper, lemon juice, and fresh arugula. Stir gently until everything is well combined.
- Serve or store: Serve the pasta warm immediately or store in an airtight container in the refrigerator for up to 4 days for meal prep.
Notes
- You can substitute fusilli with other chunky pasta shapes like penne or rigatoni.
- Adjust salt to taste, especially if your feta is very salty.
- Roasting the feta softens it and makes it creamy when mixed into the pasta.
- For extra flavor, add a sprinkle of red pepper flakes or fresh herbs like basil or oregano.
- This dish is great served warm or at room temperature.
