Mediterranean Roasted Vegetable Pasta

Table of Contents

Mediterranean roasted vegetable pasta is one of those dishes that feels both hearty and fresh at the same time. It brings together oven-roasted vegetables, olive oil, garlic, and herbs, all tossed with pasta for a meal that is comforting without being heavy. Roasting the vegetables concentrates their flavor and adds a gentle sweetness that pairs beautifully with tangy tomatoes and briny olives. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a relaxed lunch with friends. It is simple, colorful, and flexible, making it easy to adapt to whatever vegetables you have on hand.

Prep time: 15 minutes

Roast time: 30 minutes

Cook time: 12 minutes

Total time: 55 minutes

Yield: 4 servings

Ingredients

12 oz (340 g) pasta, penne or fusilli work well

1 zucchini, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, sliced

1 cup cherry tomatoes

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon chili flakes, optional

Salt and black pepper to taste

1/3 cup sliced Kalamata olives

1/4 cup crumbled feta cheese

Fresh basil or parsley for garnish

Instructions

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

Add the zucchini, bell peppers, red onion, and cherry tomatoes to the baking sheet.

Drizzle with olive oil and sprinkle with garlic, oregano, thyme, chili flakes, salt, and black pepper.

Toss everything well so the vegetables are evenly coated.

Spread the vegetables into a single layer to ensure proper roasting.

Roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized.

While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Add the hot pasta and roasted vegetables to a large bowl and toss gently.

Stir in olives, feta, and a splash of reserved pasta water as needed. Garnish and serve warm.

Tips

Cut vegetables into similar sizes for even roasting.

Use high heat to encourage caramelization.

Do not overcrowd the pan or the vegetables will steam.

Salt the pasta water well for better flavor.

Reserve pasta water to loosen the sauce naturally.

Roast tomatoes whole so they burst gently.

Add feta at the end to keep it creamy.

Taste and adjust seasoning before serving.

Fresh herbs added last give the best aroma.

Finish with a drizzle of good olive oil for richness.

Variations

Add grilled chicken or shrimp for extra protein.

Use whole wheat or gluten-free pasta if preferred.

Swap feta for goat cheese or shaved Parmesan.

Add roasted eggplant for a deeper flavor.

Stir in fresh spinach while the pasta is hot.

Use sun-dried tomatoes for intensity.

Add pine nuts or walnuts for crunch.

Make it vegan by skipping the cheese.

Add lemon zest for brightness.

Use pesto instead of olive oil for a twist.

Q and A

Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 3 days.

Nutrition

(Per Serving, Approximate)

Calories: 480

Protein: 15g

Carbohydrates: 58g

Fat: 20g

Fiber: 7g

Sugar: 8g

Conclusion

Mediterranean roasted vegetable pasta is a reliable, feel-good meal that celebrates simple ingredients and bold flavors. The roasted vegetables bring depth, the pasta adds comfort, and the finishing touches of feta and herbs tie everything together. Whether you serve it fresh from the stove or enjoy it as leftovers the next day, this dish delivers color, flavor, and flexibility in every bite. It is the kind of recipe that fits easily into regular rotation and always feels worth making again.