Name: Roasted Veggie Pasta with Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz (340 g) penne pasta; 1 medium zucchini, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, sliced; 1 cup cherry tomatoes, halved; 3 tbsp olive oil; 1 tsp dried oregano; Salt and black pepper to taste; 4 oz (115 g) feta cheese, crumbled; 2 tbsp fresh basil, chopped

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Hey y’all! If you’re searching for a vibrant, flavor-packed dinner that makes veggies shine, this Roasted Veggie Pasta with Feta is about to become your new go-to. With caramelized roasted vegetables, al dente pasta, and creamy, tangy feta, every bite is a celebration of taste and texture. It’s ideal for busy weeknights, meal prep, or impressing guests at your next gathering. Let’s get cooking!

Why You’ll Love This Roasted Veggie Pasta with Feta

Loaded with colorful, nutritious vegetables for a wholesome meal.

Quick and simple—ready in under an hour, with minimal cleanup.
Creamy feta adds a tangy, salty kick that makes every forkful irresistible.
Easily customizable with your favorite seasonal veggies or gluten-free pasta.

Perfect as a main course, a side dish, or for next-day lunches.

Ingredients for Roasted Veggie Pasta with Feta

12 oz (340g) penne or fusilli pasta
1 red bell pepper, cut into 1-inch pieces

1 zucchini, sliced into half-moons
1 small red onion, cut into wedges
1 cup cherry tomatoes, halved

1 small eggplant, cut into 1-inch cubes
3 tbsp olive oil, divided
1 tsp dried oregano

1/2 tsp garlic powder
Salt and black pepper, to taste
4 oz (115g) feta cheese, crumbled

1/4 cup fresh basil, chopped
2 tbsp freshly squeezed lemon juice

Directions: How to Make Roasted Veggie Pasta with Feta

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

In a large bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and eggplant with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper.
Spread veggies evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and beautifully caramelized.

Step 2: Cook the Pasta

While veggies roast, bring a large pot of salted water to a boil.

Add the pasta and cook according to package directions until al dente (about 9-11 minutes).
Reserve 1/2 cup pasta water, then drain pasta.

Step 3: Combine and Serve Roasted Veggie Pasta with Feta

In a large mixing bowl, combine cooked pasta, roasted veggies, remaining 1 tablespoon olive oil, lemon juice, and half of the feta.

Toss well, adding reserved pasta water as needed for a silky sauce.
Top with the rest of the crumbled feta and fresh basil before serving.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Notes & Tips for Roasted Veggie Pasta with Feta

Cut vegetables to similar sizes for even roasting and the best texture and caramelization.
Don’t skip the reserved pasta water—it helps create a creamy, cohesive sauce without extra oil or cream. Learn more about why pasta water matters.
For a protein boost, add a can of rinsed chickpeas or your favorite chicken sausage.

Variations on Roasted Veggie Pasta with Feta

Greek-Inspired: Add kalamata olives and a sprinkle of dried dill for Mediterranean flair.
Spicy Version: Toss in a pinch of red pepper flakes or sliced roasted jalapeños for heat.
Gluten-Free: Swap in your favorite gluten-free pasta—here’s a handy guide to gluten-free pasta options.

Required Equipment for Roasted Veggie Pasta with Feta

Large rimmed baking sheet
Parchment paper
Large pot

Mixing bowls
Colander
Chef’s knife and cutting board

Storage Instructions for Roasted Veggie Pasta with Feta

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Enjoy cold as a pasta salad or reheat gently in the microwave or on the stove with a splash of water to revive the sauce.

Serving Recommendations & Pairings

Serve Roasted Veggie Pasta with Feta alongside garlic bread or a simple green salad for a complete meal.

A glass of crisp Sauvignon Blanc or citrusy sparkling water pairs beautifully with the tangy feta and roasted veggies.
Try it as a warm main or chill it for an easy picnic or lunchbox pasta salad.

Pro Tips for Roasted Veggie Pasta with Feta

Let veggies cool for 3-5 minutes before combining with pasta to keep feta from melting completely—preserving those creamy, tangy bites.

Use high-quality feta cheese (preferably block feta in brine) for the best flavor and texture; check out this guide on selecting the best feta.
Don’t overcrowd the baking sheet—spread veggies in a single layer for perfect caramelization and roasted edges.