This roasted veggie pasta with feta combines tender pasta with a medley of roasted vegetables and creamy feta cheese. It’s a hearty, flavorful dish that’s perfect for a satisfying meal.

Why I Love This Recipe

I appreciate how this recipe brings together the richness of roasted vegetables and the tangy creaminess of feta cheese. The combination creates a comforting and delicious meal that’s both easy to prepare and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound fusilli (or other chunky pasta)
6-ounce block of feta
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini (or 1 large), diced into ½-inch pieces
1 orange bell pepper, diced into ½-inch pieces
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

Directions

Preheat the oven to 400°F (200°C).
On a parchment-lined baking sheet, arrange the feta block in the center and surround it with cherry tomatoes, red onion, zucchini, and bell pepper.
Drizzle the vegetables and feta with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt.
Roast in the preheated oven for 15 minutes, or until the tomatoes have burst and the vegetables are tender.
While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the roasted vegetables and feta. Add the cooked pasta, remaining 1 tablespoon of olive oil, 1 teaspoon of kosher salt, black pepper, lemon juice, and arugula. Toss gently until well combined.
Serve immediately, or refrigerate for up to 4 days.

Servings and Timing

Servings: 4 to 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add Protein: Incorporate grilled chicken or chickpeas for added protein.
Different Greens: Substitute arugula with spinach or kale.
Spice It Up: Add red pepper flakes or a dash of hot sauce for heat.
Herbaceous Twist: Mix in fresh herbs like basil or parsley for added freshness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a microwave-safe dish until heated through. Alternatively, enjoy it cold as a pasta salad.

FAQs

How can I make this dish vegan?

Replace the feta cheese with a plant-based alternative to make the dish vegan-friendly.

Can I use a different type of pasta?

Absolutely! Penne, rotini, or any other chunky pasta works well in this recipe.

What other vegetables can I include?

Feel free to add or substitute with vegetables like eggplant, mushrooms, or asparagus based on your preference.

Is it possible to prepare this dish ahead of time?

Yes, you can roast the vegetables and cook the pasta in advance. Combine them when ready to serve, adding arugula just before serving to maintain its freshness.

Can I freeze the leftovers?

It’s not recommended to freeze this dish, as the texture of the pasta and vegetables may change upon thawing.

Conclusion

This roasted veggie pasta with feta is a delightful blend of flavors and textures, making it a go-to recipe for a comforting meal. Its versatility allows for various adaptations to suit different tastes and dietary preferences.