If you are looking for a fresh, colorful, and effortlessly delicious meal, this Roasted Veggie Pasta with Feta Recipe is going to become your new go-to. Imagine tender, chewy fusilli pasta tossed with vibrant roasted vegetables like cherry tomatoes, zucchini, and bell peppers, all brought together by creamy, tangy feta cheese that melts just enough to coat every bite. This dish isn’t just a feast for your taste buds but also an inviting blend of textures and flavors that feels both comforting and light. Whether it’s weeknight dinner or a casual get-together, this pasta celebrates wholesome ingredients in a quick and satisfying way.
Ingredients You’ll Need
Every ingredient in this Roasted Veggie Pasta with Feta Recipe plays a crucial role, making the preparation delightfully simple while delivering an impressive harmony of flavors and textures. From the salty feta to the fresh baby arugula, each component enhances the dish’s taste and color.
- 1 pound fusilli (or other chunky pasta): Perfect for holding the roasted veggies and cheese in every twist.
- 6 ounce block of feta: Adds a creamy, tangy richness that melts slightly when roasted.
- 1 cup cherry tomatoes: Roasting them brings out their natural sweetness and a burst of juicy flavor.
- 1 red onion, cut into thin wedges: Provides a subtle sweetness and slight crunch after roasting.
- 2 small zucchini (or 1 large), diced into 1/2 inch pieces: Adds tender texture and fresh earthiness.
- 1 orange bell pepper, diced into 1/2 inch pieces: For vibrant color and a gentle, sweet crunch.
- 2 tablespoons olive oil: Essential for roasting and bringing all flavors together.
- 2 teaspoons kosher salt: Elevates the natural flavors of the vegetables and pasta.
- 1 teaspoon freshly ground black pepper: Adds just the right hint of spice to balance the dish.
- 2 tablespoons of freshly squeezed lemon juice: Brightens the overall flavor and adds a refreshing zing.
- 2 cups fresh baby arugula: Adds peppery freshness and a lovely contrast to the warm roasted veggies.
How to Make Roasted Veggie Pasta with Feta Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400 degrees Fahrenheit. This temperature is just right for roasting the vegetables to a tender, caramelized perfection while softening the feta without completely melting it away. Preheating ensures everything cooks evenly and beautifully.
Step 2: Prepare Vegetables and Feta for Roasting
Place the feta block and the chopped cherry tomatoes, red onion wedges, zucchini, and orange bell pepper on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the veggies and feta, then sprinkle 1 teaspoon of kosher salt evenly. Toss the vegetables gently to coat them well in oil and salt, making sure the feta is lightly drizzled. This step layers flavor right from the start and gives the veggies a luscious golden finish.
Step 3: Roast Until Perfectly Tender
Pop the baking sheet in the oven and roast for 15 minutes. During this time, the tomatoes will burst, releasing their sweet juices, the vegetables will soften with delicious caramelized edges, and the feta will soften into a creamy delight. Keep an eye on them if your oven runs hot, but don’t worry—the wonderful aroma will guide you.
Step 4: Cook Pasta in Salty Water
While the veggies roast, boil the fusilli in very salty water following the package instructions. Salt is critical here because it seasons the pasta from within and enhances the overall flavor of the dish. Once cooked to al dente, drain the pasta and set it aside, ready to mingle with the roasted goodness.
Step 5: Combine and Toss to Perfection
Once your vegetables and feta are roasted, transfer them to a large bowl along with the pasta. Break the feta gently and stir it into the pasta so every piece gets a creamy coating. Then add the roasted vegetables, the remaining tablespoon of olive oil, the remaining teaspoon of salt, freshly ground pepper, lemon juice, and finally the fresh baby arugula. Stir gently so the arugula just wilts slightly while keeping its peppery bite, blending all the flavors with care for the perfect balance.
Step 6: Serve Immediately or Store
This dish tastes best fresh and warm, straight from the bowl. However, it also stores beautifully in the refrigerator for up to 4 days, making it an excellent choice for meal prepping or leftovers that taste just as good.
How to Serve Roasted Veggie Pasta with Feta Recipe
Garnishes
To elevate your Roasted Veggie Pasta with Feta Recipe even further, consider topping it with some toasted pine nuts for crunch or a handful of fresh herbs like basil or parsley for an aromatic pop. A final drizzle of extra virgin olive oil or a sprinkle of chili flakes can also add another layer of flavor that complements the creamy, roasted elements splendidly.
Side Dishes
This pasta stands well on its own but pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a rustic crusty bread to soak up any leftover sauce and feta. For a heartier meal, grilled chicken or a lightly seasoned fish would also make wonderful companions.
Creative Ways to Present
Try serving this Roasted Veggie Pasta with Feta Recipe in beautiful shallow bowls to showcase the vibrant colors of the veggies and feta. You could also arrange individual portions in small glass jars layered with arugula at the bottom for an on-the-go lunch or pretty picnic option. Presentation can turn a simple dish into something memorable and shareable.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted veggie pasta in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day, making it a fantastic next-day meal. Just make sure to remove the arugula or add it fresh when reheating to preserve its peppery crispness.
Freezing
This pasta is best enjoyed fresh and does not freeze particularly well because the arugula and roasted vegetables can lose their texture and become mushy. If you want to freeze, separate the pasta from the vegetables and feta, then freeze the pasta alone for best texture retention.
Reheating
To reheat, gently warm the pasta in a skillet over low heat or microwave it in short bursts, stirring in between. Adding a splash of olive oil or a squeeze of lemon juice can help reinvigorate freshness and prevent it from drying out. Avoid overheating to keep the feta creamy and the veggies tender but not mushy.
FAQs
Can I use other types of pasta?
Absolutely! While fusilli is great for holding onto the roasted veggies and feta, any sturdy pasta like penne, rigatoni, or farfalle will work beautifully.
Is this recipe vegetarian?
Yes, the Roasted Veggie Pasta with Feta Recipe is completely vegetarian-friendly and packed with plant-based flavors and satisfying textures.
Can I substitute feta with another cheese?
You can try halloumi for a firmer, grilled texture or goat cheese for a creamier and tangier effect, but feta’s crumbly tang is uniquely suited to this dish.
How spicy is this recipe?
It’s naturally mild with a peppery bite from the arugula and black pepper, but you can easily add chili flakes for a little heat if you love spice.
Can this dish be served cold?
Definitely! It makes a fantastic pasta salad when chilled, perfect for summer meals or picnics. Just add arugula fresh before serving to keep it crisp.
Final Thoughts
If you want a recipe that’s simple, full of vibrant flavors, and easy to prepare, the Roasted Veggie Pasta with Feta Recipe will quickly become a favorite in your kitchen. It beautifully combines fresh ingredients into a colorful and comforting dish that feels special without any fuss. Once you try it, you’ll find yourself coming back to it time and again, eager to savor those tender roasted vegetables mingling with creamy feta and peppery arugula. Enjoy every bite!
Print
Roasted Veggie Pasta with Feta 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 healthy Roasted Veggie Pasta with Feta combines oven-roasted cherry tomatoes, red onion, zucchini, and bell pepper with tangy feta cheese and peppery arugula, tossed with olive oil and lemon juice for a refreshing, flavorful meal perfect for a quick weeknight dinner or meal prep.
Ingredients
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables and Cheese
- 6 ounce block of feta
- 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
Seasonings and Garnish
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 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 prepare for roasting the vegetables and feta.
- Prepare Veggies and Feta: Arrange the feta block and all the chopped vegetables (cherry tomatoes, red onion, zucchini, and bell pepper) on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, then drizzle the feta with the same olive oil and salt.
- Roast: Place the baking sheet in the preheated oven and roast for about 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender.
- Cook Pasta: While the vegetables and feta are roasting, boil the fusilli pasta in very salty water according to the package directions until al dente. Drain the pasta and set it aside.
- Combine Ingredients: Once the vegetables and feta are done, transfer the feta to a large bowl and stir it to break it up evenly. Add the cooked pasta to the bowl, then mix in the roasted vegetables. Drizzle with the remaining tablespoon of olive oil, remaining teaspoon of salt, freshly ground black pepper, lemon juice, and add the baby arugula. Stir gently but thoroughly to combine all flavors without mashing the veggies.
- Serve or Store: Serve the pasta immediately for the best flavor and texture. If saving for later, store it in an airtight container in the refrigerator for up to 4 days.
Notes
- Use chunky pasta like fusilli or penne to hold the sauce and veggies well.
- Feel free to swap veggies based on seasonality—eggplant or mushrooms would work well.
- Adjust salt levels based on the saltiness of your feta cheese.
- This dish can be enjoyed warm or at room temperature.
- Leftovers keep well for up to 4 days refrigerated.
- For a vegan option, substitute feta with a plant-based cheese alternative.
