Roasted Vegetable Feta Pasta is a colorful take on the world-famous Feta Pasta recipe

A block of feta is baked with fresh summer veggies. Once roasted it’s all stirred together with pasta for a quick and creamy feta sauce!

roasted veggie feta pasta

As much as we enjoy it during the summer months, this feta pasta recipe is also a warm comforting meal for those chilly winter nights.

Why We Love This Dish

  • It’s jam-packed with fresh veggies (and flavor).
  • It’s super simple to prep yet tastes like a gourmet meal.
  • The fresh tomato and veggies add freshness next to the salty flavor of feta.
  • Any veggies you have on hand can be added to this dish (just don’t skip the tomatoes!).
  • Everything can be prepared well ahead of time and baked just before eating.

This is a version of the dish I created after making the original several times. If you’ve ever been on TikTok I’m sure you have seen a version of the basic Baked Feta Pasta. This recipe was originally created by Jenni at Liemessa in Finnland. There’s good reason this dish has graced the kitchens of millions of people.

process of adding ingredients for roasted vegetable feta pasta in pan

Ingredients

PASTA Use any medium pasta such as rotini to penne or even farfalle.

FETA Feta is a salty and tangy Greek cheese that is usually stored in a brine. Don’t be concerned that the feta doesn’t seem to melt like other types of cheeses when it is heated.

THE VEGETABLES This recipe calls for all those great summer vegetables but use whatever you have or love.

BASIL Instead of adding only the basil, try our homemade pesto sauce and toss this in after all the other steps have been completed.

ADD-INS Chicken and shrimp are also great additions to this recipe. Or add a squeeze of lemon juice with the basil.

mixing baked feta with roasted vegetables

How to Make Feta Pasta

  1. Toss sliced veggies with oil & seasonings.
  2. Place in a baking dish & nestle a block of feta in the middle of the vegetables and bake (per recipe below).
  3. Once baked stir the feta and veggies.
  4. Mix in the pasta & some of the pasta water. Top with basil & salt.

mixing cooked pasta and parsley with cooked cherry tomatoes, chopped zucchini, red pepper, onion, and feta cheese in pan

Tips for Perfect Pasta

  • Don’t forget to save one cup of pasta water. Pasta water will help the feta sauce bind to the pasta and make the sauce the right consistency.
  • Remember to cook the noodles al dente so they aren’t too soft!
  • Adding salt to the pasta water will give the noodles more flavor. It also makes the water boil faster.

Leftovers?

Feta pasta will keep in an airtight container for 3-4 days. It can be reheated or even eaten cold. This dish isn’t recommended for freezing, but it’s so delish that the leftovers will get eaten up too quickly anyway.

More Pasta Meals

Did you enjoy this Roasted Vegetable Feta Pasta? Be sure to leave a rating and a comment below! 

roasted veggie feta pasta
4.98 from 41 votes↑ Click stars to rate now!
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Roasted Vegetable Feta Pasta

Loaded with a ton of healthy veggies, this feta pasta dish is budget-friendly, hearty, and oh-so-flavorful!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients  

  • 8 ounce block of feta cheese room temperature
  • 2 cups cherry tomatoes
  • 1 medium zucchini sliced into thick moons
  • 1 red, orange, or yellow bell pepper chopped
  • ¼ sweet onion slivered
  • cup olive oil
  • 4 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • teaspoon red chili flakes
  • 8 ounces cooked pasta with reserved pasta water
  • ¼ cup fresh basil
  • salt & pepper

Instructions 

  • Preheat oven to 425°F.
  • Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
  • Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
  • While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
  • Gently stir the feta and vegetables in the baking dish.
  • Mix in pasta adding enough pasta water to make a creamy sauce.
  • Stir in fresh basil, season with salt & pepper to taste, and serve.
4.98 from 41 votes

Nutrition Information

Serving: 1.5cups | Calories: 440 | Carbohydrates: 29g | Protein: 13g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 650mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 863IU | Vitamin C: 83mg | Calcium: 319mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta
Cuisine American
roasted tomatoes with feta shown with a title
finished roasted vegetable feta pasta with text
roasted vegetable feta pasta with text
roasted vegetable feta pasta in pan with text
finished roasted vegetable feta pasta and ingredients with text

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. If you add chicken or shrimp should it be precooked or and when should it be added ?

    If you add chicken should it be in strips, bite size cubes or what?

    1. Chicken or shrimp should be pre-cooked and you an add it at the same time as the cooked pasta. We would love to hear what you think of the dish, Elizabeth!

  2. delish! we added pumpkin, mushroom, carrot, and greek yoghurt. hubby and I both really enjoyed and will be making again.5 stars

  3. Thank you Holly for this amazing, wonderful recipe. I make this frequently to always rave reviews.
    I recently made an error in the baking of this recipe while rushing around preparing multiple dishes for guests but discovered I quite like the result and will continue to make this mistake in the future so I thought I’d share it here as it eliminates a step but makes an extra creamy result. ….
    So, Instead of stirring just the veggies after the first 15minutes I mistakenly stirred the entire dish cheese & all ….. too late I realized so just continued baking until the veggies were cooked through then added the pasta ( I use pappardelle)and some pasta water. It was creamy and tasted fantastic as always.
    Everyone begs for this recipe
    Thanking you once again 5 stars

  4. I just made this…but, I changed it :) I added 1 1/2 pounds of chicken. While the pasta was cooking and the veggies roasting I cut the chicken into strips and seasoned with salt, pepper, Italian seasoning. When I added the pasta to the veggies, I added the chicken too and then sprinkled with the rest of the block of feta (about 6 ounces). I put back in the oven to heat through and melt the cheese. It was super yummy!!

    Oh, I also used a squash and a zucchini, and didn’t use the basil because I forgot to pick it up at the store.4 stars

  5. I made this as a meal prep for my lunch this week and it’s delicious!! I also added mushrooms and ground chicken to make it a little heartier and it came out perfectly. Will definitely be making this again!5 stars

  6. Wow! I made this for dinner last night because it looked like an easy meal to pull together after a busy day. What a delight! Not only was it easy to make, but it was amazingly delicious and satisfying. The dish is full of flavor and the simple sauce is wonderfully cream. Definitely a keeper!5 stars

  7. This is a great recipe. The roasted vegetables are awesome. However I did not roast my feta cheese. I roasted the vegetables, mixed with the pasta and added the rest and mixed. A really good source of good vegetables!

  8. Thank you for this recipe! I made it and served with Cesar salad (homage dressing) and bread sticks (homemade) that was a take off on Olive Garden’s bread sticks.
    I used a mix of yellow, red and purple cherry tomatoes and green and yellow zucchini from a local farm.