This easy Roasted Veggie Pasta with Feta is a delightful, flavor-packed dish that makes a perfect weeknight meal. With roasted cherry tomatoes, zucchini, red onion, and bell pepper combined with creamy, baked feta and fresh arugula, this dish is both hearty and refreshing. Ready in just 25 minutes, it’s a simple, satisfying dinner that’s sure to become a favorite.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 25 minutes, making it ideal for busy nights.
- Packed with flavor – Roasting the vegetables enhances their sweetness, and the baked feta adds a rich, creamy texture.
- Healthy and nutritious – Loaded with fresh vegetables and arugula for a well-balanced meal.
- Versatile – Easily customizable with different veggies or pasta types.
- Great for leftovers – Tastes even better the next day!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound fusilli (or other chunky pasta)
- 6-ounce block of feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½-inch pieces
- 1 orange bell pepper, diced into ½-inch pieces
- 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
Directions
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare the Vegetables and Feta
Place the feta block on a parchment-lined baking sheet. Arrange the cherry tomatoes, red onion, zucchini, and bell pepper around it. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt.
Roast the Vegetables and Feta
Bake for 15 minutes, or until the cherry tomatoes burst and the vegetables are tender.
Cook the Pasta
While the vegetables and feta are roasting, cook the pasta in a large pot of well-salted water according to package instructions. Drain and set aside.
Combine Pasta and Feta
Transfer the cooked pasta to a large bowl. Add the roasted feta and stir until the cheese coats the pasta.
Add the Vegetables and Arugula
Add the roasted vegetables, remaining 1 tablespoon of olive oil, 1 teaspoon of kosher salt, black pepper, lemon juice, and fresh arugula. Toss gently to combine.
Serve
Serve immediately or store in the refrigerator for up to 4 days.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: 425 kcal per serving
Variations
- Try different veggies – Swap zucchini for eggplant or mushrooms for a deeper, earthy flavor.
- Add protein – Mix in grilled chicken, shrimp, or chickpeas for extra protein.
- Use whole wheat or gluten-free pasta – Make it even healthier or gluten-free.
- Spice it up – Add red pepper flakes or a drizzle of chili oil for heat.
- Make it creamy – Stir in a splash of heavy cream or Greek yogurt for an extra creamy texture.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm in the microwave for 1-2 minutes or reheat in a skillet over medium heat with a splash of water or olive oil to keep the pasta from drying out.
- Freezing: This dish is best enjoyed fresh, as the feta and vegetables may change texture after freezing.
FAQs
How can I make this pasta dish vegan?
Swap the feta for a plant-based feta alternative or use nutritional yeast for a cheesy flavor.
Can I use a different type of pasta?
Yes! Any short pasta like penne, rigatoni, or rotini will work well.
What other greens can I use instead of arugula?
Spinach, kale, or Swiss chard are great alternatives.
How do I prevent the pasta from drying out when reheating?
Add a little olive oil or a splash of water before reheating to keep it moist.
Can I use crumbled feta instead of a block?
A block of feta melts better, but crumbled feta will still work.
What other cheeses can I use instead of feta?
Goat cheese or ricotta work well for a creamy texture.
How do I make this dish spicier?
Add red pepper flakes or a diced chili pepper before roasting the vegetables.
Can I meal prep this dish?
Yes! Prepare everything in advance and store it in the fridge. Add arugula right before serving for freshness.
Is this pasta dish good cold?
Yes! It makes a great pasta salad when served cold.
Can I roast the veggies in advance?
Absolutely! Roast them ahead of time and store in the fridge for up to 3 days.
Conclusion
Roasted Veggie Pasta with Feta is a simple yet delicious meal that’s perfect for any night of the week. Packed with roasted vegetables, creamy feta, and fresh arugula, this dish is both satisfying and nutritious. Whether you enjoy it warm or as a cold pasta salad, it’s a versatile recipe you’ll want to make again and again.
Roasted Veggie Pasta with Feta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Roasted Veggie Pasta with Feta is a quick, flavorful, and healthy weeknight meal. Roasted cherry tomatoes, zucchini, bell pepper, and red onion are paired with creamy baked feta and fresh arugula, making this pasta dish the perfect balance of warmth and freshness. Ready in just 25 minutes, it's customizable with different veggies or pasta types. Enjoy it warm or as a cold pasta salad, perfect for meal prepping or leftovers.
Ingredients
Ingredients:
- 1 pound fusilli (or other chunky pasta)
- 6-ounce block of feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½-inch pieces
- 1 orange bell pepper, diced into ½-inch pieces
- 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
Instructions:
- Preheat oven to 400°F (200°C).
- Place the feta block on a parchment-lined baking sheet. Arrange cherry tomatoes, red onion, zucchini, and bell pepper around it. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt.
- Roast in the oven for 15 minutes or until tomatoes burst and veggies are tender.
- While roasting, cook pasta in well-salted water according to package instructions. Drain and set aside.
- Transfer cooked pasta to a large bowl. Add roasted feta and stir until the cheese coats the pasta.
- Add roasted vegetables, remaining 1 tablespoon of olive oil, 1 teaspoon kosher salt, black pepper, lemon juice, and arugula. Toss gently to combine.
- Serve immediately or store for up to 4 days in the refrigerator.
Notes
- For a vegan version, swap feta for a plant-based feta alternative or use nutritional yeast.
- To add protein, consider grilled chicken, shrimp, or chickpeas.
- Use whole wheat or gluten-free pasta for a healthier option.
- For added heat, drizzle with chili oil or sprinkle with red pepper flakes.
- This dish works great as a cold pasta salad too!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
