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
Scale
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.
