– 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 1/2 in pieces – 1 orange bell pepper, diced into 1/2 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
Cut the onion, zucchini, and bell pepper. Try to keep everything similarly sized.
Place the feta and vegetables on a parchment-lined baking sheet. Drizzle with olive oil and salt. Bake at 400 for 15 minutes.
Combine the roasted vegetables, feta, and pasta with some fresh arugula or spinach.
Add olive oil, salt, pepper, and lemon juice. Toss again to combine.
Serve immediately or save in the refrigerator for up to 4 days.