Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta is a Mediterranean-inspired dish bursting with flavor, color, and wholesome ingredients. Roasted vegetables bring out their natural sweetness, while creamy, tangy feta cheese adds a perfect contrast. This recipe is easy to make, nourishing, and perfect for both weeknight dinners and entertaining guests.

Why You’ll Love This Recipe

• Roasted vegetables add deep, caramelized flavor
• Feta cheese melts into a creamy, tangy sauce
• Great for vegetarians and easy to make gluten-free
• Simple, one-pan roasting method
• Ideal for meal prep, potlucks, or light dinners

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fusilli or other short pasta
• Block of feta cheese
• Cherry tomatoes
• Red onion
• Zucchini
• Bell pepper (any color)
• Olive oil
• Kosher salt
• Black pepper
• Lemon juice
• Baby arugula

directions

this recipe

1. Preheat oven to 400°F (200°C).
2. Prep veggies and cheese: On a baking sheet lined with parchment paper, add cherry tomatoes, red onion wedges, zucchini cubes, and bell pepper. Place the block of feta cheese in the center. Drizzle everything with olive oil and season with salt and pepper. Toss the vegetables gently around the feta.
3. Roast for 15–20 minutes until vegetables are tender and tomatoes have burst.
4. Cook pasta according to package instructions until al dente. Drain and set aside.
5. Mix: In a large bowl, combine roasted vegetables and feta, stirring until the feta becomes creamy and coats the vegetables. Add cooked pasta, lemon juice, and arugula. Toss until well combined.
6. Serve warm or at room temperature, optionally garnished with fresh herbs.

Servings and timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Add protein: Include grilled chicken, shrimp, or chickpeas
• Greens swap: Use spinach, kale, or basil instead of arugula
• Spicy version: Add red pepper flakes or chili oil
• Cheese substitute: Use goat cheese or ricotta salata
• Gluten-free: Swap pasta with a gluten-free variety

storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days
• Reheating: Gently reheat in the microwave or on the stovetop; add a splash of olive oil or water if needed
• Cold option: This pasta also tastes great cold as a pasta salad

FAQs

Can I use different vegetables?

Yes, eggplant, mushrooms, asparagus, or broccoli work beautifully in this recipe.

Can I use crumbled feta instead of a block?

You can, but a block of feta tends to melt better and create a creamier sauce.

Is this recipe vegan-friendly?

Not as-is, but you can use a plant-based feta alternative or seasoned tofu for a vegan version.

What pasta shape is best?

Short, sturdy shapes like fusilli, penne, or farfalle work best to catch the sauce.

Can I make this ahead of time?

Yes, it’s excellent for meal prep and tastes great reheated or cold.

How do I keep the pasta from sticking?

Toss it with a little olive oil after draining, especially if not mixing it in immediately.

Is this good served cold?

Yes, it’s delicious as a chilled pasta salad—just freshen it up with a little lemon juice or oil before serving.

Can I add nuts or seeds?

Absolutely. Toasted pine nuts, walnuts, or sunflower seeds add a great crunch.

How can I add more protein?

Include cooked chicken, canned beans, lentils, or grilled tofu.

Is this dish freezer-friendly?

It’s best enjoyed fresh. Freezing may change the texture of the veggies and cheese.

Conclusion

Roasted Veggie Pasta with Feta is a simple, satisfying meal that highlights the natural flavors of fresh produce and the creamy tang of feta. It’s a versatile recipe you can tweak with the seasons or to match your dietary needs. Whether served warm or cold, as a main or a side, this pasta is guaranteed to be a favorite at your table.

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