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Roasted Veggie Pasta with Feta

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This creamy veggie pasta recipe is made with roasted vegetables, feta, baby arugula, and chunky pasta.

Roasting the vegetables and the feta adds an incredible depth of flavor that's hard to beat. It's a delicious meal that's ready in less than 30 minutes.

veggie pasta in a bowl with a fork

Why You’ll Love this Veggie Pasta Recipe

This pasta recipe is the best - it's got delicious fresh ingredients plus baked feta! It's an easy vegetarian lunch or dinner recipe.

It saves well in the refrigerator making it an easy meal prep recipe for a busy week.

Roasting the feta and the veggies adds a great depth of flavor to this dish. It takes a few minutes, but it's really worth it.

If you haven't had baked feta before, you're in for a real treat.

veggie pasta ingredients

Roasted Veggie Pasta Ingredients

Here's all you'll need to make this delicious pasta recipe!

  • 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 in pieces
  • 1 orange bell pepper, diced into ½ in pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 cups fresh baby arugula
roasting feta and vegetables on a baking sheet

How to Make this Pasta Recipe

Here's how to make this easy veggie pasta recipe. It takes a little while to roast the feta and the vegetables, but it's largely hands-off time.

  1. Preheat oven to 400 degrees F. 
  2. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt. 
  3. Bake in the oven for 15 minutes or until the tomatoes have burst. 
  4. Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside. 
  5. When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining salt, pepper, lemon juice, and arugula and stir gently till combined. 
  6. Serve immediately or save in the refrigerator for up to 4 days. 
roasted veggie pasta in a bowl with a fork

Other Pasta Recipes You’ll Love

We love a quick and delicious pasta recipe. Here are some of our favorite veggie-heavy pasta recipes we think you'll enjoy.

roasted veggie pasta in a large mixing bowl with a small side bowl of arugula
closeup of roasted veggie pasta

Tips for this Recipe

  • The greens in this salad are flexible - if you don't have arugula, you can use baby spinach or chopped chard.
  • This pasta saves well in the fridge for up to 4 days. You can reheat it and serve it but it tastes great cold as well.
Yield: 4 to 6 servings

Roasted Veggie Pasta with Feta

veggie pasta in a bowl

This delicious roast veggie feta pasta is so easy to make! It's a perfect weeknight meal.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 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 in pieces
  • 1 orange bell pepper, diced into ½ in pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 cups fresh baby arugula

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt. 
  3. Bake in the oven for 15 minutes or until the tomatoes have burst. 
  4. Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside. 
  5. When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined. 
  6. Serve immediately or save in the refrigerator for up to 4 days. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 972mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 10g

Tiffany Darks

Wednesday 11th of May 2022

Have you ever tried to freeze and reheat this dish? Trying to find some healthy recipes to take to a friend but want to be able to freeze them if she needs to.

EW

Thursday 12th of May 2022

Hi! I've never tried freezing it, but generally cooked pasta with sauce or vegetables can be frozen for up to 3 months. It should be reheated in the oven. I hope this helps!

Kelly

Sunday 13th of March 2022

3rd time making it as my lunch for the entire week.

Rachel

Saturday 5th of March 2022

Great recipe just did a few tweaks. Definitely make sure to save some pasta water to make the sauce more smooth. I added salt pepper Italian seasoning and garlic powder to everything to give it a little more flavor. Also added some sun-dried tomatoes since I was low on cherry tomatoes which was delicious! Healthy, fresh dinner! Thanks for sharing!

Cheryl

Tuesday 11th of January 2022

Made this dish tonight and we absolutely loved it. Will be adding to our New Meals We Loved. We added some mushrooms on top just for a little extra

Stacey

Sunday 28th of November 2021

This was delish! I added oregano, fresh minced garlic and red pepper flakes to the feta before roasting. Then some fresh Parmesan to the mixed result.

Bridgette Flippin

Sunday 9th of January 2022

@Emily, how do you get the cheese to mix into the pasta? I had a hard time. But it’s probably just me lol

Emily

Monday 29th of November 2021

Fantastic additions!

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