Roasted Veggie Pasta with Feta

This creamy veggie pasta recipe is made with roasted vegetables, feta, baby arugula, and chunky pasta.


  1. 1 pound fusilli (or other chunky pasta)
  2. 6 ounce block of feta
  3. 1 cup cherry tomatoes
  4. 1 red onion, cut into thin wedges
  5. 2 small zucchini (or 1 large), diced into 1/2 in pieces
  6. 1 orange bell pepper, diced into 1/2 in pieces
  7. 2 tablespoons olive oil
  8. 2 teaspoons kosher salt
  9. 1 teaspoon freshly ground black pepper
  10. 2 tablespoons of freshly squeezed lemon juice
  11. 2 cups fresh baby arugula


  • Preheat oven to 400 degrees F. 
  • Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt. 
  • Bake in the oven for 15 minutes or until the tomatoes have burst. 
  • Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside. 
  • When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined. 
  • Serve immediately or save in the refrigerator for up to 4 days.