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
Scale
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
