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Not too long ago, I hopped on the TikTok trend where you bake a block of feta cheese with cherry tomatoes and when done, toss it with cooked noodles for a light and refreshing pasta. It was a HUGE hit in our house so I figured I would try it again but with a few changes. The original recipe is for Baked Feta and Tomato Pasta but the recipe I’m going to share with you today is for Baked Feta and Vegetable Pasta.
The recipe can be found here.
Start by preheating the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the feat in the center of the baking sheet. This recipe calls for a block of feta but if it’s OK to use crumbled if that’s the only available option at the grocery store. Just pile it high and try to keep it as contained as possible.
Line the vegetables around the feta. I like to use cherry tomatoes, onion, zucchini, and bell peppers. Squash or mushrooms would also taste great in this dish!
Drizzle about 2 Tbsp olive oil over the top of the feta and vegetables, and sprinkle with 1 tsp salt.
Bake for 15-20 minutes or until the tomatoes start to burst and the other vegetables are tender.
While the vegetables are roasting in the oven, bring a pot of water to a boil. Cook the pasta according to package instructions. Drain the pasta and set aside.
Once the feta and vegetables are done, add the cooked noodles to a large bowl. Use a spatula to remove the feta and place in the bowl with the noodles. Break apart the feta and toss to combine with the noodles. The feta should be evenly dispersed over the noodles.
Add the vegetables, 2 Tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and lemon juice. Toss to combine.
Serve immediately while everything is still hot! Enjoy!
The recipe can be found here.
I love the combination of feta and vegetables – so light, so refreshing, and so satisfying! The recipe can easily feed 4-6, depending on helping size, and reheats well if you prefer to have leftovers and enjoy them for lunch the next day. You can’t go wrong with this recipe!
Happy Cooking!
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