The ultimate quick, easy, and super flavorful meal, this tomatoes and feta pasta stars roasted cherry tomatoes and deliciously salty cheese to bring punchy flavor and texture. This is a bake-and-go meal - you don't need to make much effort other than throwing the vegetables in the oven and making a pot of pasta, and the results are sublime.
I love relying on the oven to bring out the natural sweetness and flavor of vegetables (roasted cauliflower or baked sweet potato cubes, anyone?), and this one-bowl feta-tomato pasta doesn't disappoint. It's easy, comforting, hearty enough without being heavy, and has a nice balance of the slightly sweet (from the tomatoes) and slightly sharp (from the feta).
It's amazing for quick weeknight dinners, when you can let the veg roast in the oven while making a simple salad or slicing a loaf of gluten-free no-knead bread or easy dutch oven bread to serve alongside. Make this gluten-free or not, as needed.
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What You'll Love
- So light. Yes, there's cheese here, but there's not a TON of cheese, making the dish filling without feeling over the top.
- Ultra flavorful. I love using small, fresh cherry or grape tomatoes in this meal! They cook up quickly and turn into little caramelized, almost candied bits of goodness. Mix them with salty feta and sweet-sharp red onion, and you'll have a flavor explosion.
- Quick and easy. While the vegetables roast, boil the water for the pasta. Chances are, everything will get done around the same time, so all you have to do is toss it together and serve.
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Pasta - I like using a shaped pasta here, like penne, ziti, or fusilli. For a gluten-free option, I always love Jovial brand pasta because it cooks up similarly to wheat pasta. You can use any pasta you prefer!
- Tomatoes - Smaller tomatoes, like cherry or grape tomatoes, will give the most concentrated bursts of flavor. Also try cutting up heirloom tomatoes in season, or any slicing tomato, and using those instead.
- Red onion - Swap a yellow onion if needed.
- Olive oil - I use extra virgin olive oil.
- Salt and pepper
- Feta cheese - Buy crumbles or a block, then crumble it up yourself.
Variation Ideas/Etc.
- Garlic - Add a few cloves of garlic to the sheet pan to roast along with the tomatoes and onion for extra flavor.
- Herbs - Fresh or dried herbs like basil or oregano add even more flavor. Mix these in with the feta.
- Add protein - Drain and rinse a can of white beans or chickpeas and toss them in with the pasta for extra protein.
Step-by-Step Instructions
Here's an overview in photos of how to make this tomatoes and feta pasta:
1. Prep veggies: Arrange the vegetables on a lined baking sheet, then drizzle with olive oil and salt and pepper. Boil a pot of water for the pasta.
2. Bake veggies and make pasta: Place the pan in a 375F oven and roast for about 25 minutes. Meanwhile, cook the pasta.
3. Combine: In a large bowl, mix together the pasta and veggies.
4. Add feta: Stir in the feta and toss to combine. Add a little olive oil if you like, and salt and pepper to taste.
Tips & Recipe Notes
- Make vegetables ahead. To save time, you can roast the vegetables up to 2 days in advance and store them in an airtight container in the fridge. Rewarm for 30 seconds in the microwave before mixing them in with the cooked pasta.
- A different cheese. If you don't care for feta, try a mellower cheese like burrata. For a creamier version, add ricotta cheese.
- Add a splash of balsamic vinegar. To play up the sweet-tangy flavors even more, add a splash or two of balsamic vinegar to the bowl, or drizzle it over individual portions.
- Vegan. Choose a vegan feta (or another vegan hard cheese of your choice) and use it in place of the feta.
- More veggies. Make this into more of a vegetable feta pasta dish by adding roasted or sauteed zucchini, red pepper, mushrooms, or asparagus.
Storage & Reheating Instructions
- Fridge - Place cooled pasta in an airtight container and store it in the fridge for up to 5 days.
- To Reheat - Add pasta to a microwave-safe bowl and heat for about 2 minutes, until pasta is soft and heated through.
More Easy Veg Recipes
Happy baking! If you make this tomatoes and feta pasta recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Tomatoes and Feta Pasta
Ingredients
- 1 pint cherry tomatoes , or use grape tomatoes, sliced in half
- 1 red onion , peeled and thinly sliced
- 3 tablespoons extra virgin olive oil , divided
- ¼ teaspoon fine sea salt , and to taste
- ½ teaspoon ground pepper , and to taste
- 1 cup crumbled feta cheese
- 1 pound ziti , gluten-free if needed, or pasta of choice
Instructions
- Heat oven to 375℉. Lightly oil a large baking sheet with olive oil or line it with parchment and spread 1 pint cherry tomatoes and sliced 1 red onion out in an even layer. Drizzle with 2 tablespoons of the 3 tablespoons extra virgin olive oil and sprinkle with ¼ teaspoon fine sea salt and ½ teaspoon ground pepper. Place in the oven and roast for about 25 minutes, until onion is slightly caramelized and tomatoes are soft and juicy.
- While the vegetables are cooking, cook the pasta according to the package directions. Drain and place in a large bowl.
- Add the cooked tomatoes and onion, the 1 cup crumbled feta cheese, and a little more olive oil if you like. Stir gently to combine, then add more salt and pepper to taste.
- Serve warm or at room temperature.
Notes
- Make vegetables ahead. To save time, you can roast the vegetables up to 2 days in advance and store them in an airtight container in the fridge. Rewarm for 30 seconds in the microwave before mixing them in with the cooked pasta.
- A different cheese. If you don't care for feta, try a mellower cheese like burrata. For a creamier version, add ricotta cheese.
- Add a splash of balsamic vinegar. To play up the sweet-tangy flavors even more, add a splash or two of balsamic vinegar to the bowl, or drizzle it over individual portions.
- Vegan. Choose a vegan feta (or another vegan hard cheese of your choice) and use it in place of the feta.
- More veggies. Make this into more of a vegetable feta pasta dish by adding roasted or sauteed zucchini, red pepper, mushrooms, or asparagus.
I'd love to hear from you! Please leave me a note.