Roasted Vegetable Farfalle Pasta with Feta

A flavor-packed pasta recipe featuring caramelized roasted veggies and tangy feta, works great as a warm weeknight dinner or chilled pasta salad for gatherings.

Recipe Overview

  • Prep Time: 20 minutes

  • Cook Time: 40 minutes

  • Total Time: 1 hour

  • Servings: 6

  • Yield: 6 generous servings

Ingredients

  • 1 red bell pepper, cut into ½-inch bite-sized pieces

  • 1 yellow bell pepper, roughly chopped

  • 1 medium eggplant, cut into bite-sized cubes

  • 3 small yellow squash, sliced into ¼-inch thick rounds

  • 6 tablespoons extra-virgin olive oil (divided for use)

  • ¼ teaspoon fine sea salt, plus more to adjust seasoning to taste

  • ¼ teaspoon freshly ground black pepper, plus more for finishing

  • 1 ½ ounces sun-dried tomatoes, soaked in ½ cup boiling water for 10 minutes to soften

  • ½ cup loosely packed, torn arugula leaves

  • ½ cup freshly chopped sweet basil

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons minced fresh garlic

  • 4 ounces crumbled feta cheese

  • 1 (12-ounce) package farfalle (bowtie) pasta

Step-by-Step Instructions

  1. Preheat your oven to 450°F (230°C). Line a large rimmed baking sheet with aluminum foil, then spray the foil lightly with non-stick cooking spray for easy cleanup.

  2. Add the red bell pepper, yellow bell pepper, eggplant, and sliced squash to a medium mixing bowl. Drizzle with 2 tablespoons of olive oil, then season with the initial ¼ teaspoon each of salt and pepper. Toss until every piece of vegetable is evenly coated, then spread the veggies out in a single even layer on your prepared baking sheet.

  3. Roast the vegetables for 25 minutes, tossing gently halfway through cooking to ensure even browning. Bake until the veggies are tender and lightly caramelized on the edges.

  4. While the vegetables roast, bring a large pot of generously salted water to a rolling boil. Add the farfalle pasta and cook 10 to 12 minutes, until it reaches al dente (tender with a slight firm bite at the center). Drain the cooked pasta thoroughly and set it aside.

  5. Drain the softened sun-dried tomatoes, but be sure to reserve the flavored soaking water — this adds deep, savory umami flavor to the finished dish. Add the roasted vegetables, cooked pasta, drained sun-dried tomatoes, arugula, and fresh basil to a large mixing bowl, and toss lightly to combine.

  6. Pour in the remaining 4 tablespoons of olive oil, 2 to 3 tablespoons of the reserved tomato soaking water (add more if you prefer a lighter, moister coating), balsamic vinegar, minced garlic, and crumbled feta. Toss everything thoroughly to coat all ingredients evenly.

  7. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately while warm, or chill the pasta in the refrigerator for a few hours to enjoy as a cold pasta salad.