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
- Preheat oven to 400°F.
- 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.
- Bake in the oven for 15 minutes or until the tomatoes have burst.
- Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
- When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta until it’s evenly dispersed over the pasta.
- Add the roasted vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula. Stir gently until combined.
- Serve immediately or store in the refrigerator for up to 4 days.
Notes
- If you’re looking for a different flavor, you can swap fusilli for any chunky pasta like penne or rigatoni.
- This dish is customizable—feel free to use other vegetables such as eggplant, mushrooms, or spinach.
- For a heartier meal, you can add grilled chicken, shrimp, or chickpeas.
- To make this vegan, swap feta with a dairy-free feta cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
