Name: Feta & Roasted Veggie Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 12 oz penne or fusilli pasta; 1 zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 6 oz feta cheese, crumbled; 2 tablespoons chopped fresh basil; Optional: red pepper flakes for garnish

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Bright, satisfying, and endlessly versatile, the Feta & Roasted Veggie Pasta Recipe is every bit as cheerful as it looks. This dish brings you tender pasta tossed with caramelized, olive oil-roasted vegetables and tangy feta, all delicately perfumed with fresh basil. Whether you’re feeding your family after a busy day or inviting friends for a breezy summer dinner, you’ll love how quickly it comes together—and how it magically balances hearty, nutritious, and luxuriously comforting all at once.

Feta & Roasted Veggie Pasta Recipe - Recipe Image

Ingredients You’ll Need

The charm of this dish lies in its straightforward ingredients. Each component plays a starring role in the overall symphony of flavors, colors, and textures that make this pasta so memorable. Here’s what you’ll need—and why you shouldn’t leave anything out!

12 oz penne or fusilli pasta: Both shapes catch bits of feta and veggies in every forkful—choose your favorite for the ultimate bite!
1 zucchini (sliced): Zucchini brings mild sweetness and a soft bite, soaking up the roasted flavors beautifully.
1 red bell pepper (sliced): Adds vibrant color and a juicy, sweet crunch that contrasts perfectly with creamy feta.
1 yellow bell pepper (sliced): Doubles the sweet pepper goodness and boosts the visual appeal.
1 red onion (cut into wedges): Roasts down to a mellow, almost jammy flavor that ties the veggies together.
1 cup cherry tomatoes: Bursts of roasted juiciness that become almost sauce-like when tossed with pasta.
3 tablespoons olive oil: Helps veggies caramelize and infuses everything with rich Mediterranean aroma.
1 teaspoon dried oregano: Brings a hint of earthiness that keeps the flavors anchored and savory.
1/2 teaspoon salt: Essential for coaxing out veggie sweetness and seasoning the whole dish.
1/4 teaspoon black pepper: A subtle, peppery kick that balances creamy and sweet ingredients.
1/2 teaspoon garlic powder: Lends warmth and depth without overpowering the fresh flavors.
6 oz feta cheese (crumbled): The tangy, creamy heart of the recipe—go for authentic Greek feta!
2 tablespoons chopped fresh basil: Fresh, herbal brightness makes the whole recipe sing!
Optional red pepper flakes for garnish: A sprinkle amps up the finished plate with gentle heat.

How to Make Feta & Roasted Veggie Pasta Recipe

Step 1: Roast the Veggies

Preheat your oven to 425°F and grab your biggest sheet pan—now’s when the kitchen starts smelling incredible! Toss the zucchini, both bell peppers, red onion, and cherry tomatoes with olive oil, oregano, salt, pepper, and garlic powder right on the pan for easy cleanup. Spread in a single layer and roast for 20 to 25 minutes, stirring halfway so everything gets gorgeously golden and caramelized on all sides. This step is key for building that irresistible, roasted sweetness that makes the Feta & Roasted Veggie Pasta Recipe a showstopper.

Step 2: Boil the Pasta

While your veggies roast, bring a big pot of salted water to a boil and cook your penne or fusilli until perfectly al dente—check a minute or two before the package suggests. Drain well and set aside; you want those warm noodles ready to catch all the roasted veggie flavor!

Step 3: Combine Pasta and Roasted Vegetables

Transfer the hot pasta to a large mixing bowl and immediately pile on all those glistening, roasted vegetables (juices included!). Toss gently so the pasta soaks up every last drop of olive oil and veggie goodness, the first step to a flavor-packed Feta & Roasted Veggie Pasta Recipe.

Step 4: Add Feta and Basil

While everything’s still warm, sprinkle in the crumbled feta cheese and chopped basil. Give it a final gentle toss so the feta melts just a little bit, creating creamy pockets throughout and infusing the pasta with herbal fragrance. The transformation here is pure magic—each bite bursts with Mediterranean personality.

Step 5: Garnish and Serve

If you love a little heat, this is the time to add those optional red pepper flakes. Serve the pasta warm right away, or let it cool to room temperature. Either way, this Feta & Roasted Veggie Pasta Recipe is ready to steal the show!

How to Serve Feta & Roasted Veggie Pasta Recipe

Garnishes

A little flourish takes every homemade dish from delicious to unforgettable. For this pasta, extra crumbled feta on top makes it look irresistible and amps up the creamy zing. Try a drizzle of good olive oil, more fresh basil, or a sparkle of red pepper flakes for color and mild spice. If you happen to have a lemon, a thin zesting over the top is a secret chef’s trick for adding bright, fragrant depth!

Side Dishes

This dish is hearty on its own, but it truly shines as part of a Mediterranean-inspired spread. Pair the Feta & Roasted Veggie Pasta Recipe with simple garlic bread, a crisp green salad, or marinated olives for a fresh, balanced meal. A side of hummus and pita never goes amiss, and if you want to bulk things up, a platter of grilled chicken or chickpeas fits seamlessly.

Creative Ways to Present

Pasta is perfect for sharing! Try serving this one family-style in a big, shallow bowl, or let everyone build their own bowl right from the pan for a relaxed, fun meal. If you’re hosting, tuck tiny basil leaves or colorful microgreens all around for a restaurant-worthy finish. The Feta & Roasted Veggie Pasta Recipe also makes fantastic cold pasta salad—just chill thoroughly and serve on a big platter with extra basil and feta crumbles.

Make Ahead and Storage

Storing Leftovers

Leftover Feta & Roasted Veggie Pasta Recipe is a lunchtime hero! Store cooled pasta in an airtight container in the fridge for up to four days. The flavors mellow and mingle as it sits, making each bite even more delicious when you return for seconds (or thirds).

Freezing

If you’d like to freeze this pasta, it’s best to do so before adding the feta and basil, as dairy and fresh herbs can lose their magic after thawing. Freeze the pasta and veggies in a tightly sealed container for up to one month. When ready to enjoy, thaw in the fridge overnight and toss with fresh feta and basil before serving.

Reheating

To reheat, simply pop the pasta in the microwave with a splash of water to prevent dryness, or warm gently on the stovetop over low heat. Add a little fresh basil and maybe another crumble of feta to refresh the flavors just before serving. This makes the Feta & Roasted Veggie Pasta Recipe taste almost like you just made it!

FAQs

Can I use different vegetables in the Feta & Roasted Veggie Pasta Recipe?

Absolutely! This recipe is wonderfully flexible. Swap in eggplant, mushrooms, asparagus, or any other roast-friendly veggies you love. Just cut them into similar-sized pieces for even cooking, and keep roasting times in mind—softer veggies may cook faster.

Is the Feta & Roasted Veggie Pasta Recipe good served cold?

Yes, it’s fantastic cold! Let the finished pasta chill in the refrigerator, then enjoy it straight from the fridge as a zippy, satisfying pasta salad. Just add a drizzle of olive oil and fluff with a fork to wake it up before serving.

Can I make this recipe vegan?

Definitely! Substitute your favorite vegan feta or fresh, creamy plant-based cheese alternative. The rest of the recipe is already vegetarian and full of flavor, so you won’t miss a thing.

How can I add more protein?

For extra protein, toss in grilled chicken, roasted chickpeas, or even sliced tofu after roasting the veggies. These additions turn the Feta & Roasted Veggie Pasta Recipe into an even heartier main course without losing that Mediterranean flair.

What type Main Course

Short, ridged shapes like penne or fusilli hold onto the creamy bits of feta and the roasted veggies’ juices. However, feel free to use whole wheat or even gluten-free pasta based on your preferences or dietary needs.

Final Thoughts

If you’re in need of a meal that dazzles with both looks and flavor, you simply must give the Feta & Roasted Veggie Pasta Recipe a try. It’s easy enough for a casual weeknight but special enough for company, and you’ll find yourself returning to it again and again. Invite your family or friends, whip up a big bowl, and watch how quickly it disappears!

Feta & Roasted Veggie Pasta Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in this flavorful Feta & Roasted Veggie Pasta, a delightful Mediterranean-inspired dish that combines roasted vegetables with tangy feta cheese for a satisfying meal.

Ingredients

Scale

Pasta:

12 oz penne or fusilli pasta

Roasted Vegetables:

1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Additional:

6 oz feta cheese, crumbled
2 tablespoons chopped fresh basil
Optional: red pepper flakes for garnish

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Instructions

Preheat the Oven: Preheat the oven to 425°F.
Roast Vegetables: Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, oregano, salt, pepper, and garlic powder. Roast for 20–25 minutes until tender.
Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
Combine Ingredients: In a large bowl, mix the pasta with roasted vegetables. Add feta cheese and basil, toss gently.
Serve: Serve warm or at room temperature, garnished with red pepper flakes.