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Mar 23

Pasta Salad with Feta and Roasted Vegetables

You wouldn’t know it from the snow outside, but according to the calendar it’s Spring! I knew I wanted to make a pasta dish with Feta cheese and tomatoes and when I saw asparagus was on sale at my grocery store this week I thought it would be the perfect addition! This was light, filling and delicious and the basil and asparagus made it taste like Spring to me (as long as I don’t look out the window). I love Feta cheese and its saltiness paired nicely with the sweet roasted tomatoes. I ate this as a main dish but it could certainly work as a side dish in a smaller portion and would be great to bring to a picnic or barbecue. 

Originally I ate this warm as a hot pasta entree, but the next day I ate some chilled from the fridge as a pasta salad and both were absolutely delicious.  I think I might even like it as a cold pasta salad better. Take your pick!

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Pasta with Feta and Roasted Vegetables

Yield: 6 (1 ½ c) servings


  • 1 cup Grape Tomatoes
  • 1 cup Asparagus, snapped into 1” pieces
  • 2 garlic cloves, minced
  • 3 tablespoons Extra Virgin Olive Oil, divided
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 12 oz uncooked wheat penne
  • 1/3 cup fresh basil leaves, torn
  • 4 oz Feta cheese, crumbled


  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, combine tomatoes, asparagus and garlic. Add 2 tablespoons of olive oil and salt & pepper to taste and toss to coat. Pour vegetables onto a baking sheet, making sure to drizzle all the oil from the bowl over the veggies and roast in the oven for 10-15 minutes.
  3. Cook pasta according to package directions in salted water. Drain.
  4. In a serving bowl, combine pasta with roasted vegetables and leftover juices/oil from the pan. Add remaining 1 tablespoon of olive oil, basil leaves and Feta cheese and additional salt and pepper to taste if necessary. Stir to combine. Serve warm, chilled or at room temperature.

9 per serving (SP calculated using the recipe builder on

9 per serving (P+ calculated using the recipe builder on

327 calories, 40 g carbs, 3 g sugars, 13 g fat, 4 g saturated fat, 13 g protein, 5 g fiber (from

An Emily Bites Original


9 Responses to “Pasta Salad with Feta and Roasted Vegetables”

  1. #
    Eftychia — March 25, 2011 @ 8:00 pm

    This recipe really looks delicious. I love feta with pasta.

  2. #
    Heather — April 1, 2011 @ 5:14 pm

    I made this last Sunday and it was absolutely amazing!

  3. #
    Anonymous — April 14, 2011 @ 9:39 pm

    I am making this tonight, can’t wait!

  4. #
    emilybites — April 14, 2011 @ 10:32 pm

    You will love it! I can’t wait to make this again.

    @ Heather – thanks!

  5. #
    Lauren — July 17, 2011 @ 10:17 pm

    I just made this for dinner tonight and its delicious!

  6. #
    Reena the Diva — January 1, 2012 @ 7:26 am

    so i just bought a gigantic thing of little tomatoes tonight just because it was cheap… now i know what i’m doing with it. you know i’ll report back with the results of this recipe 😉

  7. #
    Reena the Diva — January 2, 2012 @ 5:38 am

    made it, it was yum and i liked the asparagus flavor, but i couldn’t really taste the feta. i would have put more but i couldn’t spare the points. 🙁 still, it’s really good as a side dish!

  8. #
    emilybites — January 3, 2012 @ 2:13 pm

    Glad you liked it! I think I like it best as a cold pasta salad actually. Feta is definitely one of my favorite cheeses. I thought this was a good amount but if you want to add more, go for it!

  9. #
    Sara — October 15, 2013 @ 6:03 pm

    I just made this with spaghetti squash instead of pasta. Yum x 1000 (and about 150 less calories per serving!)

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