If you are craving a dish that feels like a warm hug with every bite, this Feta & Roasted Veggie Pasta Recipe is exactly what you need. Combining the creaminess of tangy feta cheese with vibrant, oven-roasted vegetables and al dente pasta, this recipe brings together flavors and textures that dance on your palate. It’s a bursting medley of colors and wholesome ingredients, perfect for a quick weeknight dinner or a delightful weekend treat that leaves everyone asking for seconds.
Ingredients You’ll Need
The magic of this Feta & Roasted Veggie Pasta Recipe starts with simple ingredients that come together beautifully. Each element is essential, bringing taste, texture, and color that transform a basic pasta dish into something extraordinary.
- Fusilli pasta (1 pound): Chunky spirals that hold sauce and cheese in their grooves for full-flavored bites every time.
- Feta cheese (6 ounces): A creamy, tangy block that melts just enough during roasting to add luscious richness.
- Cherry tomatoes (1 cup): Sweet and juicy bursts that brighten the pasta with natural freshness.
- Red onion (1, thin wedges): Adds a subtle sharpness softened by roasting to balance the dish.
- Zucchini (2 small or 1 large, diced): Provides a tender, slightly crisp texture with a mild taste to mingle with the other veggies.
- Orange bell pepper (1, diced): Sweet and colorful, it makes the dish pop visually and flavor-wise.
- Olive oil (2 tablespoons): Helps roast the veggies and adds a silky mouthfeel to the finished pasta.
- Kosher salt (2 teaspoons): Essential for seasoning the vegetables and enhancing every flavor.
- Freshly ground black pepper (1 teaspoon): Adds a subtle kick and depth to the dish.
- Freshly squeezed lemon juice (2 tablespoons): Brings a zesty brightness that lifts the whole pasta ensemble.
- Baby arugula (2 cups): Peppery greens that add freshness and a slight crunch to every forkful.
How to Make Feta & Roasted Veggie Pasta Recipe
Step 1: Preheat and Prep for Roasting
Start by preheating your oven to 400 degrees Fahrenheit. This ensures a hot, even environment that will roast your vegetables and feta cheese beautifully, allowing all those flavors to meld into something unforgettable.
Step 2: Toss Feta and Vegetables
Arrange the feta block and diced veggies — cherry tomatoes, red onion wedges, zucchini pieces, and diced orange bell pepper — on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle 1 teaspoon of kosher salt over everything. Toss the vegetables gently to coat them in the oil and salt, but leave the feta untouched for an even roast.
Step 3: Roast to Perfection
Pop the baking sheet into the preheated oven and roast for about 15 minutes, or until the tomatoes burst and the vegetables are tender. The feta will soften, developing a creamy texture that’s perfect for mixing with pasta.
Step 4: Cook the Pasta
While the veggies roast, bring a large pot of very salty water to a boil and cook your fusilli pasta according to package instructions. Drain well and set aside, ready to capture all that roasted goodness.
Step 5: Combine and Season
Once the veggies and feta are out of the oven, transfer the feta to a large mixing bowl and gently break it apart with a fork. Add the pasta, tossing so the feta coats every spiral. Follow with the roasted vegetables. Drizzle the remaining tablespoon of olive oil, sprinkle the remaining teaspoon of salt, pepper to taste, lemon juice, and finally, the fresh arugula. Toss gently to combine everything without losing the delicious textures.
Step 6: Serve Up Immediately
Serve your Feta & Roasted Veggie Pasta Recipe warm, enjoying the meld of creamy, tangy, and crisp bites. If you’re prepping ahead, this dish also keeps beautifully in the fridge for up to four days.
How to Serve Feta & Roasted Veggie Pasta Recipe
Garnishes
To elevate this pasta even further, consider sprinkling it with extra crumbled feta or fresh herbs like basil or parsley. A drizzle of high-quality extra virgin olive oil or a sprinkle of red chili flakes can add an exciting touch if you enjoy a bit of heat and richness.
Side Dishes
This pasta pairs wonderfully with crisp, light sides. Think a simple green salad dressed with lemon vinaigrette or garlic bread toasted until golden. Both balance the creamy feta and roasted veggies with fresh or crunchy elements that keep the meal perfectly harmonized.
Creative Ways to Present
Try serving this pasta in charming shallow bowls or rustic earthenware to highlight its vibrant colors. You can also turn it into a warm pasta salad by serving it slightly cooled, making it perfect for potlucks or outdoor picnics.
Make Ahead and Storage
Storing Leftovers
Simply transfer any remaining Feta & Roasted Veggie Pasta Recipe into an airtight container and refrigerate. It stays fresh for up to four days, making it great for easy lunches or dinners during a busy week.
Freezing
This pasta is best enjoyed fresh or refrigerated rather than frozen, as the texture of roasted vegetables and arugula may change upon thawing. If you must freeze it, omit the arugula and lemon juice, adding them fresh when reheating.
Reheating
When you’re ready to enjoy leftovers, gently reheat in a skillet over medium heat or microwave in short bursts, stirring occasionally. Add a splash of water or olive oil if it seems dry, and toss in fresh arugula and a squeeze of lemon juice to brighten it back up.
FAQs
Can I use a different type of pasta in this recipe?
Absolutely! Fusilli works beautifully because of its shape, but penne, rigatoni, or farfalle will also hold the sauce and cheese well.
Is this recipe vegetarian?
Yes! This Feta & Roasted Veggie Pasta Recipe is completely vegetarian and packed with nutritious vegetables and cheese.
Can I make this recipe vegan?
To make it vegan, substitute the feta with a plant-based cheese alternative and ensure your pasta doesn’t contain eggs.
What can I substitute if I don’t have arugula?
Baby spinach or watercress can be a great substitute, adding a similar fresh green element without overpowering the dish.
How spicy is this pasta?
It’s mild by default, but you can add red pepper flakes or a dash of hot sauce to spice it up according to your preference.
Final Thoughts
I can’t recommend enough giving this Feta & Roasted Veggie Pasta Recipe a try. It’s a vibrant, flavorful, and satisfying dish that feels both cozy and fresh, perfect for any time of year. Once you taste the combination of roasted veggies with creamy, tangy feta all tossed with perfectly cooked pasta, it might just become one of your favorite go-to meals.
Print
Feta & Roasted Veggie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Feta & Roasted Veggie Pasta is a vibrant and flavorful dish combining roasted cherry tomatoes, zucchini, bell pepper, and red onion with creamy baked feta cheese. Tossed with fusilli pasta, fresh arugula, and a zesty lemon dressing, it makes for a quick, healthy, and satisfying vegetarian meal perfect for any occasion.
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 Extras
- 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 feta and vegetables.
- Prepare Veggies and Feta: Arrange the feta block and chopped vegetables on a parchment-lined baking sheet. Toss the vegetables and drizzle the feta with 1 tablespoon of olive oil and 1 teaspoon of kosher salt to season evenly.
- Bake: Place the baking sheet in the oven and roast for 15 minutes or until the cherry tomatoes have burst and the vegetables are tender.
- Cook Pasta: While the veggies roast, cook the fusilli pasta in a large pot of very salty boiling water according to package instructions. Drain once cooked and set aside.
- Combine Ingredients: Once the vegetables and feta are done, combine the baked feta with the cooked pasta in a large bowl. Stir gently to disperse the melted feta throughout.
- Add Remaining Ingredients: Add the roasted vegetables, remaining 1 tablespoon of olive oil, remaining 1 teaspoon kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula to the bowl. Stir everything gently to combine without crushing the ingredients.
- Serve: Serve immediately as a warm dish or allow to cool and refrigerate for up to 4 days for a flavorful pasta salad.
Notes
- Use chunky pasta shapes like fusilli to hold the roasted vegetables and creamy feta well.
- Adjust lemon juice to taste for more or less acidity.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a vegan option, substitute feta with a plant-based cheese.
- Make sure to toss vegetables gently to avoid breaking the feta apart before baking.
- Adding fresh herbs like basil or oregano can enhance flavor.
