If you’re craving a burst of Mediterranean sunshine on your plate, look no further than this vibrant and wholesome Feta & Roasted Veggie Pasta Recipe. It’s a brilliant blend of creamy feta, caramelized roasted vegetables, and al dente pasta tossed with fresh lemon and peppery arugula, making every bite a celebration of fresh, bold flavors. This dish is not only a feast for your taste buds but also a colorful invitation to enjoy simple, wholesome cooking that feels both nourishing and indulgent.
Ingredients You’ll Need
Every ingredient in this Feta & Roasted Veggie Pasta Recipe plays a vital role in building layers of flavor, texture, and visual appeal. These simple, fresh components come together quickly yet thoughtfully to create a dish that’s as satisfying as it is easy.
- 1 pound fusilli (or other chunky pasta): Choose a pasta shape that can hold onto the roasted veggie and feta mix beautifully.
- 6 ounce block of feta: The star of the dish, offering a tangy creaminess that melts perfectly when roasted.
- 1 cup cherry tomatoes: Burst with sweetness once roasted, balancing the feta’s saltiness.
- 1 red onion, cut into thin wedges: Adds a mild sweetness and slight crunch after roasting.
- 2 small zucchini (or 1 large), diced into 1/2-inch pieces: Gives a tender, juicy texture and subtle earthiness.
- 1 orange bell pepper, diced into 1/2-inch pieces: Brings vibrant color and a crisp, sweet bite.
- 2 tablespoons olive oil: Essential for roasting the veggies and adding silkiness to the dish.
- 2 teaspoons kosher salt: Brightens all flavors and seasons the veggies and pasta perfectly.
- 1 teaspoon freshly ground black pepper: Adds a gentle heat that lifts the entire dish.
- 2 tablespoons of freshly squeezed lemon juice: Offers freshness and a bright zing that cuts through richness.
- 2 cups fresh baby arugula: Introduces a peppery crunch and a beautiful green contrast to the warm pasta.
How to Make Feta & Roasted Veggie Pasta Recipe
Step 1: Prep the Oven and Vegetables
Start by preheating your oven to 400 degrees F — this temperature is just right for roasting until everything is tender and caramelized without drying out. While it’s warming up, prepare your vegetables and feta on a parchment-lined baking sheet. Drizzle the veggies and feta with olive oil and sprinkle with kosher salt. This step is crucial because the oil helps with roasting, while salt enhances natural flavors.
Step 2: Roast the Feta and Vegetables
Pop the baking sheet in the oven and roast for about 15 minutes. You want the cherry tomatoes to soften and burst, releasing their sweet juices, while the other veggies become tender yet maintain a hint of firmness. The feta should soften and start to cream up, making it easy to mix into the pasta later.
Step 3: Cook the Pasta
As the veggies roast, bring a large pot of water to a boil and add plenty of salt—it should taste almost like the sea. Cook the fusilli according to the package directions until it’s al dente. Drain the pasta and set it aside, ready to soak up the roasted feta’s luscious creaminess.
Step 4: Combine and Season
Once your roasted veggies and feta are out of the oven, transfer the softened feta into a large bowl and break it up a little, spreading it evenly. Mix in the drained pasta, followed by the roasted vegetables. Add the remaining tablespoon of olive oil, the rest of the kosher salt, freshly ground black pepper, and the lemon juice. Lastly, fold in the fresh baby arugula, tossing gently so everything mingles without bruising the greens.
How to Serve Feta & Roasted Veggie Pasta Recipe
Garnishes
For an extra touch of freshness and texture, sprinkle some toasted pine nuts or crushed red pepper flakes on top before serving. A drizzle of high-quality extra virgin olive oil right before plating amplifies the dish’s Mediterranean charm.
Side Dishes
This pasta pairs wonderfully with a light mixed green salad dressed with balsamic vinegar or a crisp cucumber and mint yogurt salad to cool the palate. Crusty bread also makes a perfect accompaniment, great for sopping up any leftover feta and lemony juices.
Creative Ways to Present
Serve the Feta & Roasted Veggie Pasta Recipe in rustic bowls to highlight the colorful veggies, or present it family-style on a large platter for sharing. Garnishing with fresh herbs like basil or parsley adds a pop of green and an aromatic lift that makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftovers in an airtight container for up to 4 days. The flavors actually deepen over time, making the dish taste even better the next day, though the arugula will soften a bit.
Freezing
Freezing this pasta isn’t recommended because the texture of the feta and roasted vegetables can change significantly. For best results, enjoy freshly made or refrigerated leftovers.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. Microwaving works too but do so carefully to avoid drying out the pasta. You may want to toss in a handful of fresh arugula after reheating for that fresh peppery crunch.
FAQs
Can I use other types of cheese instead of feta?
Feta is key to this recipe because of its tangy, creamy texture that softens beautifully when roasted. However, goat cheese or halloumi can work as alternatives, though the flavor profile will shift slightly.
What pasta shapes work best with this recipe?
Chunky pasta shapes like fusilli, penne, or rigatoni are ideal because their grooves and tubes trap the roasted veggies and creamy feta, ensuring every bite is flavorful.
Is this recipe suitable for meal prepping?
Absolutely! It stores well in the fridge and tastes great for up to 4 days, making it a perfect, nutritious option for quick lunches or dinners throughout the week.
Can I make this dish gluten-free?
Yes, simply swap regular pasta for your favorite gluten-free variety. Make sure to cook it according to package instructions for best texture.
What’s the best way to add more greens to this pasta?
Besides baby arugula, try stirring in baby spinach or kale after cooking, just before serving. These greens will add extra nutrients and fresh flavor without overpowering the dish’s delicate balance.
Final Thoughts
This Feta & Roasted Veggie Pasta Recipe is a shining example of how simple ingredients can come together to make something truly special. Its vibrant colors, bright flavors, and satisfying textures make it a wonderful go-to meal for any day of the week. I can’t wait for you to try it and share this deliciously fresh experience with friends, family, or just your hungry self!
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
A vibrant and easy Feta & Roasted Veggie Pasta recipe featuring oven-roasted cherry tomatoes, zucchini, bell peppers, and a block of creamy feta combined with fusilli pasta and fresh arugula. This flavorful, healthy meal comes together quickly and is perfect for a weeknight dinner or meal prep.
Ingredients
Pasta
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables & Feta
- 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 & 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 vegetables and feta, which will allow everything to cook evenly and develop rich flavors.
- Prepare Vegetables and Feta: On a parchment-lined baking sheet, spread the block of feta alongside the cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper. Drizzle 1 tablespoon of olive oil over the vegetables and feta, then sprinkle with 1 teaspoon of kosher salt. Toss the vegetables gently to coat them in oil and salt.
- Bake Vegetables and Feta: Place the baking sheet into the preheated oven and roast for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender, allowing the feta to soften and slightly brown.
- Cook Pasta: While the vegetables and feta roast, bring a large pot of very salty water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Combine Feta and Pasta: Once the vegetables and feta are done roasting, transfer the warm feta into a large bowl and stir it until it softens and gets evenly dispersed. Add the drained pasta to this bowl and mix gently to coat the pasta with the creamy feta.
- Add Roasted Vegetables and Dressing: Add the roasted vegetables to the pasta and feta mixture along with the remaining 1 tablespoon of olive oil, remaining 1 teaspoon of kosher salt, freshly ground black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until all ingredients are well combined.
- Serve or Store: Serve the pasta immediately for best flavor and texture, or refrigerate in an airtight container for up to 4 days for convenient leftovers.
Notes
- For best results, use a chunkier pasta like fusilli to hold the creamy feta and roasted veggies well.
- You can substitute vegetables based on seasonality or preference; roasted eggplant or mushrooms would work well.
- To make this dish vegetarian-friendly, ensure the feta cheese used is suitable for your dietary needs.
- If desired, add a handful of toasted pine nuts or walnuts for extra crunch and flavor.
- The pasta is best enjoyed fresh but keeps well refrigerated for up to 4 days.
- Adjust salt and lemon juice to taste before serving for a perfect balance.
