Feta & Roasted Veggie Pasta Recipe
If you’re looking for a vibrant dish that brings together creamy cheese, colorful vegetables, and comforting pasta, you’ve got to try this Feta & Roasted Veggie Pasta Recipe. It’s a delightful blend of textures and flavors where roasted sweet bell peppers, zucchini, and burst cherry tomatoes meet salty, crumbly feta, all tossed with peppery arugula and zesty lemon. Quick to prepare and utterly satisfying, this recipe is perfect for busy weeknights or when you want something wholesome but feel like treating yourself without hassle.
Ingredients You’ll Need
These ingredients are refreshingly simple but totally essential, each bringing something special to the table—whether it’s a burst of freshness, creaminess, or that satisfying bite you crave in pasta dishes.
- Fusilli pasta (1 pound): Chunky spirals are perfect for holding onto the feta and roasted veggie sauce, ensuring every bite is packed with flavor.
- Feta cheese (6 ounce block): Creamy and tangy, feta melts just enough when roasted, creating a luscious coating for the pasta.
- Cherry tomatoes (1 cup): These little gems burst in the oven, adding juicy sweetness and a vibrant pop of color.
- Red onion (1, thin wedges): Adds a mild sharpness and caramelizes beautifully when roasted.
- Zucchini (2 small or 1 large, diced): Offers tender texture and a subtle earthiness that balances the sharp feta.
- Orange bell pepper (1, diced): Sweetness and crunch that stand up well to roasting and complement the other veggies.
- Olive oil (2 tablespoons): Coats everything perfectly, enhancing flavor and helping vegetables caramelize.
- Kosher salt (2 teaspoons): Essential for seasoning and bringing out the natural flavors.
- Black pepper (1 teaspoon): Freshly ground for a subtle spicy warmth that lifts the dish.
- Fresh lemon juice (2 tablespoons): Adds zesty brightness that wakes up the creamy feta and leafy arugula.
- Baby arugula (2 cups): Peppery greens that add color, freshness, and a cool bite against the warm pasta.
How to Make Feta & Roasted Veggie Pasta Recipe
Step 1: Preheat and Prepare for Roasting
Start by preheating your oven to 400 degrees Fahrenheit, the perfect temperature to roast veggies until tender and caramelized without drying them out. While the oven warms up, prepare your vegetables by cutting the onion into wedges and dicing the zucchini and bell pepper into bite-sized pieces.
Step 2: Toss Veggies and Feta with Olive Oil and Salt
Arrange the feta block and chopped vegetables on a parchment-lined baking sheet. Drizzle one tablespoon of olive oil over everything and sprinkle one teaspoon of kosher salt. Toss the veggies gently to coat them evenly while leaving the feta in the center. This step ensures the veggies roast beautifully while the feta starts to soften and develop its signature tangy creaminess.
Step 3: Roast Until Perfectly Tender
Place the baking sheet in the oven and roast for about 15 minutes. You’ll know the vegetables are ready when the cherry tomatoes burst open and the peppers and zucchini turn tender and slightly caramelized. The feta will look soft and slightly golden on top, perfect for mixing with pasta later.
Step 4: Cook the Pasta
While the veggies and feta roast, bring a large pot of water to a vigorous boil. Add a generous pinch of kosher salt to the water to season the pasta from within. Cook the fusilli according to package instructions until al dente, then drain and set aside. This timing ensures your pasta is fresh and warm when everything comes together.
Step 5: Combine and Season
In a large bowl, add the roasted block of feta and gently break it up with the back of a spoon to let it start melting into the pasta. Add the roasted vegetables, then drizzle the remaining olive oil, sprinkle the remaining salt and black pepper, and finish with a good squeeze of fresh lemon juice. Toss everything gently until well combined, then fold in the peppery arugula for a refreshing finish.
Step 6: Serve Immediately or Store
This dish is best enjoyed straight away while its flavors are bright and the feta is creamy. If you have leftovers, no worries—the flavors meld beautifully after a day or two in the fridge, making it just as delightful the next day.
How to Serve Feta & Roasted Veggie Pasta Recipe
Garnishes
To elevate your bowl, sprinkle extra crumbled feta on top or add a handful of toasted pine nuts for crunch. Fresh basil leaves or a sprinkle of chili flakes can also bring an aromatic or spicy twist to this naturally flavorful dish.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil or some warm crusty bread to scoop up every last bit of the roasted veggie and feta goodness. Grilled chicken or salmon can also complement this meal perfectly if you want to add protein.
Creative Ways to Present
Serve this pasta in wide, shallow bowls to showcase the colorful veggies and the creamy feta centerpiece. For a more casual gathering, pile the pasta onto individual plates and top with a drizzle of extra virgin olive oil and a twist of cracked black pepper for a rustic, inviting look.
Make Ahead and Storage
Storing Leftovers
Keep leftover Feta & Roasted Veggie Pasta Recipe in an airtight container in the refrigerator for up to four days. The flavors deepen as the feta continues to soften, making it a great choice for next-day lunches or quick dinners.
Freezing
While pasta with fresh veggies doesn’t freeze as well texture-wise, you can freeze just the roasted veggie and feta mixture separately. Thaw it gently and mix with freshly cooked pasta for a nearly fresh meal whenever you want.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave with a splash of water or olive oil to revive that creamy texture and prevent drying out. Toss with fresh arugula after reheating to restore some brightness and crunch.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! Fusilli is great for catching the sauce and veggies, but penne, rigatoni, or farfalle work equally well—choose your favorite chunky pasta to soak up the creamy feta and lemony dressing.
Is it okay to substitute the vegetables?
Yes! This recipe is very forgiving. Feel free to swap in eggplant, mushrooms, or even asparagus depending on what’s in season or what you have on hand. Just remember to cut them into bite-sized pieces for even roasting.
Can I make this recipe vegan?
You can easily make it vegan by substituting the feta with a plant-based cheese alternative or even a dollop of cashew cream. Roasted veggies and pasta remain the same, ensuring plenty of flavor.
What’s the best way to prevent the pasta from sticking?
Make sure to use plenty of well-salted water and stir the pasta occasionally as it cooks. After draining, tossing it with a bit of olive oil keeps the noodles separate and ready to mingle with the feta and veggies.
Can I prepare this dish ahead of time for a dinner party?
Yes! Roast the vegetables and feta ahead, cook the pasta just before serving, and toss everything together at the last minute. This way, your pasta stays fresh and your guests get to enjoy the dish at its best.
Final Thoughts
This Feta & Roasted Veggie Pasta Recipe has quickly become one of my top go-to meals when I want something both comforting and exciting. Its simplicity lets fresh ingredients shine, and the combination of roasted veggies with creamy feta and lemony arugula hits a perfect balance that’s hard to resist. I can’t wait for you to try it—your taste buds will thank you!
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Feta & Roasted Veggie Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Feta & Roasted Veggie Pasta recipe featuring perfectly roasted cherry tomatoes, red onion, zucchini, and bell pepper combined with creamy baked feta and tossed with fusilli pasta, fresh arugula, and a bright lemon dressing. Ready in just 25 minutes, this dish makes for a delicious and easy Mediterranean-inspired meal for four.
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 & Dressing
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get ready for roasting the vegetables and feta.
- Prepare Vegetables and Feta for Roasting: Place the feta block and the prepared vegetables (cherry tomatoes, red onion wedges, diced zucchini, and diced bell pepper) on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Drizzle the feta with the same tablespoon of olive oil and sprinkle with salt as well.
- Roast Vegetables and Feta: Bake the feta and vegetables in the oven for about 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender and roasted.
- Cook Pasta: While the vegetables and feta are roasting, boil the fusilli pasta in very salty water according to package instructions until al dente. Drain the pasta and set aside.
- Combine Pasta and Feta: Once the roasted vegetables and feta are done, transfer the feta to the large bowl with the cooked pasta. Stir gently to evenly disperse the warm, softened feta throughout the pasta.
- Add Vegetables and Seasoning: Add the roasted vegetables, the remaining tablespoon of olive oil, the remaining 1 teaspoon of kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula to the pasta and feta mixture. Toss gently until everything is well combined.
- Serve: Serve the pasta immediately for best flavor and texture. Alternatively, store it in the refrigerator for up to 4 days for a convenient make-ahead meal.
Notes
- You can substitute fusilli with other chunky pasta shapes like penne or rigatoni.
- Adjust the roasting time slightly based on your oven and preference for vegetable tenderness.
- Adding fresh herbs like basil or oregano can enhance the Mediterranean flavor.
- Leftovers keep well; reheat gently to maintain texture.
- This dish is vegetarian-friendly and can be made gluten-free by swapping pasta with a gluten-free variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
