Roasted Veggie Pasta with Feta (Printable Page)

# What You Need:

→ Roasted Vegetables

01 - 1 zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 red onion, sliced
05 - 200 g cherry tomatoes, halved
06 - 2 tbsp olive oil
07 - 1 tsp dried oregano
08 - Salt and pepper to taste

→ Pasta

09 - 300 g short pasta (penne, fusilli, or farfalle)
10 - 100 g crumbled feta cheese
11 - 1 tbsp balsamic vinegar (optional)
12 - 2 tbsp fresh basil or parsley, chopped
13 - Extra olive oil for drizzling

# How to Make It:

01 - Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
02 - Toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread evenly on the tray.
03 - Roast for 25–30 minutes, stirring once, until vegetables are tender and slightly charred.
04 - Meanwhile, cook pasta according to package instructions until al dente. Drain and return to the pot.
05 - Add roasted vegetables, crumbled feta, and balsamic vinegar (if using) to the pasta. Toss gently to combine.
06 - Adjust seasoning, drizzle with a little olive oil, and sprinkle with fresh herbs. Serve warm or at room temperature.

# Helpful Tips:

01 - Add olives or sun-dried tomatoes for extra depth.
02 - Can be served cold as a pasta salad.
03 - For a vegan version, use plant-based feta or omit cheese.

Return