If you’re looking for a dinner that’s just as bright and lively as a Mediterranean market, you have to try Roasted Veggie Pasta with Feta. This dish is a celebration of colorful vegetables, chewy pasta, and tangy, creamy feta, all brought together in under an hour. It’s one of those vibrant, satisfying meals that leaves you feeling great—just as perfect for a cozy weeknight as it is for sharing around a lively table with friends.
Ingredients You’ll Need
The magic of Roasted Veggie Pasta with Feta comes from simple, familiar ingredients—each one plays an important role in creating layers of flavor, texture, and color. Let’s take a look at what you’ll need, plus a few handy tips for making each ingredient shine.
- 12 ounces penne or rotini pasta: Choose a sturdy pasta shape to catch all those gorgeous roasted veggies and feta crumbles.
- 1 zucchini, chopped: Adds tender sweetness and a pop of green color to the mix.
- 1 red bell pepper, chopped: Brings a juicy bite and brilliant red flair.
- 1 yellow bell pepper, chopped: Offers a mellow, slightly sweet contrast to the red, with a sunshine-yellow hue.
- 1 red onion, sliced: Roasts beautifully and adds a deep flavor that balances the veggies.
- 1 cup cherry tomatoes, halved: Burst with juicy tartness after roasting—don’t skip them!
- 3 tablespoons olive oil: Helps veggies caramelize and adds that luscious Mediterranean richness.
- 1 teaspoon dried oregano: Lends herby, earthy notes that tie everything together.
- 1/2 teaspoon garlic powder: For mellow garlic flavor in every bite, minus the chopping.
- 1/2 teaspoon salt: Essential for bringing out all the flavors.
- 1/4 teaspoon black pepper: Adds subtle warmth and depth.
- 1/4 teaspoon crushed red pepper flakes (optional): For a gentle kick of heat if you love a little spice.
- 1 cup crumbled feta cheese: The creamy, tangy star of the dish—don’t be shy with it!
- 2 tablespoons balsamic vinegar: Adds sweet acidity that balances the roasted flavors and feta.
- 1/4 cup chopped fresh basil: Sprinkled at the end, it brings freshness and a hit of green.
How to Make Roasted Veggie Pasta with Feta
Step 1: Prep and Roast the Veggies
Start by cranking up your oven to 425°F (220°C), which gives the vegetables those irresistible caramelized edges. Line a big baking sheet with parchment paper for easy cleanup. Spread out your chopped zucchini, both bell peppers, red onion, and juicy cherry tomatoes in a single, colorful layer. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, black pepper, and a little red pepper flakes if you like a hint of heat. Toss everything with your hands to coat evenly. Now slide that tray into the oven and roast for 20 to 25 minutes, stirring halfway through. The veggies will become tender, golden, and just a bit crispy around the edges—the best part!
Step 2: Cook the Pasta
While your vegetables are roasting away, bring a big pot of salted water to a boil. Cook the penne or rotini according to the package directions until al dente—just tender with a little bite. Before you drain, scoop out about half a cup of that starchy pasta water and set it aside. You might need it to bring everything together later! Drain the pasta, then let it hang out for a minute while you wrangle the veggies.
Step 3: Toss Everything Together
Now for the best part—assembling your Roasted Veggie Pasta with Feta! In a large serving bowl, combine the hot cooked pasta and roasted vegetables. Immediately add in the crumbled feta so it starts to soften and melt just a little, creating pockets of creamy, tangy flavor. Drizzle in the balsamic vinegar for a pop of brightness. Shower everything with chopped fresh basil, and if things look a little dry, add a splash of your reserved pasta water. Gently toss with tongs or a big spoon so every twirl of pasta scoops up a good mix of veggies, cheese, and herbs.
Step 4: Serve and Enjoy
Serve the Roasted Veggie Pasta with Feta warm or at room temperature. Both are fantastic! This is the type Main Course.
How to Serve Roasted Veggie Pasta with Feta
Garnishes
A handful of fresh basil leaves or a sprinkle of extra crumbled feta takes this dish completely over the top. Finish with a drizzle of good olive oil or a twist of black pepper right before serving for extra flavor and visual appeal. If you want even more color and zing, try a little grated lemon zest or another scattering of chopped herbs like parsley or mint.
Side Dishes
Since Roasted Veggie Pasta with Feta is quite hearty and packed with flavor, keep sides simple. A light, crisp green salad or a hunk of warm crusty bread makes an ideal pairing. For a full Mediterranean spread, serve alongside marinated olives or a small plate of hummus with pita chips.
Creative Ways to Present
Get playful with presentation! Try serving the pasta in a wide, shallow bowl for a rustic look, or spoon it into individual ramekins for a dinner party. For a picnic or potluck, pack the cooled pasta into a big jar or portable container—it’s just as delicious chilled or at room temp. Sometimes, I even set the bowl in the center of the table with a “help yourself” attitude (everyone always goes back for seconds).
Make Ahead and Storage
Storing Leftovers
Roasted Veggie Pasta with Feta keeps beautifully in the fridge. Simply store leftovers in an airtight container, where they’ll stay fresh for up to three days. You might notice the flavors get even bolder and more delicious by the next day—it’s a fantastic make-ahead option!
Freezing
While pasta dishes with fresh veggies and cheese don’t always freeze perfectly, you can freeze portions if needed. Make sure everything is completely cool, then use freezer-safe containers or zip-top bags. For best results, enjoy within one month. Just note that the veggies and feta may release a little extra moisture when thawed, so toss the reheated pasta with a pinch of fresh basil or more feta to liven things up.
Reheating
To reheat Roasted Veggie Pasta with Feta, simply warm it gently on the stovetop or in the microwave, adding a splash of water or olive oil to bring back its luscious texture. Stir often and be careful not to overheat, as you want the veggies to stay vibrant and the feta creamy—not rubbery!
FAQs
Can I use other vegetables in this recipe?
Absolutely! Roasted Veggie Pasta with Feta is endlessly adaptable—feel free to swap in eggplant, mushrooms, asparagus, or even roasted carrots, depending on what’s in season or hanging out in your fridge. It’s a great way to empty the veggie drawer!
Is there a dairy-free option for this dish?
Yes! You can either omit the feta altogether for a pure veggie pasta, or substitute a plant-based feta alternative. The pasta is robust enough to stand on its own, but the tang of feta does add a special twist.
Can I prepare Roasted Veggie Pasta with Feta in advance?
Definitely. This pasta is a superstar for meal prep—make it a day in advance and enjoy it chilled, at room temp, or quickly reheated. The flavors meld beautifully as it sits, making leftovers extra tasty.
What pasta shapes work best for this recipe?
Penne and rotini are my top picks, as their nooks and crannies catch all the roasted veggies and bits of feta. You could also use farfalle, fusilli, or even orecchiette for a fun variation.
How can I make this dish gluten-free?
Pick your favorite gluten-free pasta! There are plenty of great options made from rice, corn, or legumes that hold up well in Roasted Veggie Pasta with Feta. Just cook according to package directions and proceed as usual.
Final Thoughts
There’s something so cheerful and satisfying about sharing a bowl of Roasted Veggie Pasta with Feta—every forkful is bursting with color and flavor. I hope you’ll give this recipe a spot at your table, whether you’re cooking for yourself or a crowd. Once you try it, you might wonder how you ever lived without its delicious, effortless charm!
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Roasted Veggie Pasta with Feta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delicious and healthy meal with this Roasted Veggie Pasta with Feta recipe. Roasted seasonal vegetables combined with pasta, feta cheese, and balsamic vinegar create a flavorful dish perfect for any occasion.
Ingredients
Pasta:
- 12 ounces penne or rotini pasta
Roasted Vegetables:
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 1 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare vegetables: Spread zucchini, bell peppers, onion, and cherry tomatoes on the sheet. Drizzle with olive oil, sprinkle with seasonings, toss to coat.
- Roast vegetables: Roast for 20–25 minutes until tender.
- Cook pasta: Cook pasta according to package instructions, drain, and reserve some pasta water.
- Combine ingredients: In a bowl, mix pasta, roasted veggies, feta, balsamic vinegar, basil, and pasta water if needed.
- Serve: Toss gently and serve warm or at room temperature.
Notes
- Use seasonal vegetables for variety.
- Substitute feta with plant-based cheese for a dairy-free option.
- Leftovers can be enjoyed cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 25 mg
