Let me tell you: Roasted Veggie Pasta with Feta is so much more than just your average pasta dinner! This dish brings together tender roasted vegetables, creamy bites of feta, and perfectly sauced noodles for a Mediterranean-inspired meal that’s as vibrant as it is satisfying. It’s got color, it’s got zesty flavor, and it’s easy enough for a busy weeknight while feeling special enough for guests. Whether you’re a meal-prep maven or looking for a cozy, nourishing meal to share, Roasted Veggie Pasta with Feta is about to become a new favorite in your rotation.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this Roasted Veggie Pasta with Feta is how each simple ingredient shines to create an incredibly flavorful dish. Every component adds something special—crisp-tender veggies, a little bite from red onion, briny feta, and aromatic olive oil pull it all together.
- Pasta (12 oz penne or rotini): Both shapes hold sauce and veggies perfectly; swap for whole wheat or gluten-free if you like.
- Red bell pepper (sliced): Adds sweetness and brilliant color with every bite.
- Zucchini (sliced into half moons): Roasts to a creamy, melt-in-your-mouth texture while soaking up the seasonings.
- Red onion (sliced): The roasting process gives it a lovely sweetness and just the right amount of sharpness.
- Cherry tomatoes (halved): Juicy and bright, they burst and caramelize for pops of flavor.
- Olive oil (2 tablespoons): Key for getting those irresistible golden edges on your veggies.
- Dried oregano (1 teaspoon): Brings classic Mediterranean herbiness to the mix.
- Garlic powder (½ teaspoon): Blends in mellow garlic flavor without overpowering.
- Salt (½ teaspoon): Brings out the natural sweetness and flavor in your vegetables.
- Black pepper (¼ teaspoon): Adds a hint of warmth and depth.
- Feta cheese (1 cup crumbled): The tangy, creamy finishing touch; look for good quality block feta for extra flavor.
- Fresh basil (2 tablespoons chopped, optional): A pop of color and an aromatic lift if you have it on hand.
- Lemon juice (1 tablespoon): The little squeeze that ties it all together with bright acidity.
How to Make Roasted Veggie Pasta with Feta
Step 1: Roast the Veggies
Start by preheating your oven to 425°F. On a big baking sheet, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Spread them in a single layer for maximum caramelization. Roast for 20 to 25 minutes and stir halfway through so they get evenly golden and just a little charred on the edges. The aroma as the veggies roast is your first hint of how amazing this meal will taste!
Step 2: Cook the Pasta
While those beautiful veggies roast away, bring a large pot of salted water to a boil. Add your penne or rotini and cook according to package instructions until it’s just al dente (tender but still with a little bite). Don’t forget to reserve ½ cup of the hot pasta water before draining—the starchy water will help bring the whole dish together and give it a luscious, restaurant-worthy sauce.
Step 3: Combine and Toss
Transfer the steaming hot pasta to a big serving bowl. Add in your freshly roasted vegetables, sprinkle over the crumbled feta, drizzle with lemon juice, and pour in the reserved pasta water. Toss everything together gently but thoroughly, letting the feta melt into the pasta and vegetables, turning it all into a creamy, tangy coating. This is the moment when Roasted Veggie Pasta with Feta truly comes to life.
Step 4: Finish and Serve
Taste to adjust salt and pepper as needed, then, if you’d like, sprinkle some chopped fresh basil over the top for extra color and aroma. Serve right away for the perfect combination of warm pasta, gooey cheese, and caramelized veggies. Every bite is a little celebration!
How to Serve Roasted Veggie Pasta with Feta
Garnishes
For a stunning presentation, I love to add a generous sprinkle of fresh basil or finely chopped parsley right before serving. A finishing drizzle of extra-virgin olive oil and a crack of black pepper also take Roasted Veggie Pasta with Feta to the next level. A few extra crumbles of feta on top don’t hurt either!
Side Dishes
Pair this pasta with a simple leafy salad tossed with lemon vinaigrette, or try some warm, crusty bread to soak up every last bit of sauce. If you want to round out the meal, add a bowl of olives or a cool cucumber-yogurt salad on the side for a truly Mediterranean feast.
Creative Ways to Present
Thinking about entertaining? Try serving Roasted Veggie Pasta with Feta in individual bowls for an easy-yet-elegant look, or pile it high on a big platter and let everyone dig in family-style. You can even spoon leftovers into mason jars for packed lunches—just imagine opening your lunch and finding this lovely, colorful pasta waiting for you!
How to Serve
Serve this delicious recipe with your favorite sides.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Veggie Pasta with Feta keeps beautifully! Store any extras in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, so it might taste even better the next day.
Freezing
While this pasta tastes best fresh, you can freeze it if you find yourself with more than you can finish. Let the pasta cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months. Keep in mind the texture of the cheese and veggies may soften a bit after thawing, but it’s still totally delicious.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat or in the microwave, adding a splash of water or olive oil to help revive the creaminess. Toss well and top with a few fresh herbs or another squeeze of lemon to brighten it up before serving.
FAQs
Can I use different vegetables in Roasted Veggie Pasta with Feta?
Absolutely! This recipe is endlessly flexible. Try whatever vegetables you have on hand—eggplant, mushrooms, or asparagus all work wonderfully and add their own unique flavors and textures. Just chop them into similar-sized pieces so everything roasts evenly.
What kind of feta cheese works best?
For the creamiest, most flavorful experience, look for feta that comes in a block instead of pre-crumbled. It tends to be fresher and has a more authentic, tangy flavor that really shines in this pasta.
Can I make Roasted Veggie Pasta with Feta vegan?
Of course! Simply swap the feta for your favorite dairy-free feta alternative, or try using a mix of marinated tofu and a sprinkle of nutritional yeast. The result will still be creamy, tangy, and packed with flavor.
How do I make this gluten-free?
Easy fix! Just use your favorite gluten-free pasta. There are some fantastic rice, corn, or chickpea-based penne and rotini options these days that work perfectly in Roasted Veggie Pasta with Feta.
Is this recipe good for meal prep?
This pasta is a meal prep superstar! Make a batch at the beginning of the week, and pack it into containers for easy lunches or heat-and-eat dinners. The flavors actually get better as they mingle, making leftovers a treat.
Final Thoughts
Nothing beats gathering around the table to enjoy a big bowl of Roasted Veggie Pasta with Feta. It’s colorful, comforting, and full of ingredients you’ll feel great about. Give it a try and make it your own with whatever veggies strike your fancy—you’ll be hooked after the first bite!
Print
Roasted Veggie Pasta with Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Enjoy a delicious and wholesome meal with this flavorful Roasted Veggie Pasta with Feta recipe. Perfect for a quick weeknight dinner or a relaxed weekend lunch, this dish combines the richness of roasted vegetables with the creaminess of feta cheese over perfectly cooked pasta.
Ingredients
Pasta:
- 12 oz penne or rotini pasta
Roasted Vegetables:
- 1 red bell pepper (sliced)
- 1 zucchini (sliced into half moons)
- 1 small red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil (optional)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare vegetables: Toss red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Roast for 20-25 minutes, stirring halfway through.
- Cook pasta: Cook pasta until al dente, then drain and reserve ½ cup of pasta water.
- Combine: In a large bowl, mix pasta, roasted vegetables, feta cheese, lemon juice, and reserved pasta water.
- Finish: Toss everything together until well mixed. Garnish with basil before serving.
Notes
- Feel free to swap in other seasonal vegetables like eggplant, mushrooms, or asparagus.
- Substitute whole wheat or gluten-free pasta for a healthier twist.
- For added protein, consider including grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
