Grilled Vegetable Pasta with Feta and Lemon

This crave-worthy pasta with grilled vegetables, feta, and lemon is a summer staple. I grill vegetables most of the season, and tossed with pasta, salty feta, and bright lemon, it becomes a vibrant weeknight main or a crowd-pleasing side. It’s fresh, bright, and remarkably simple to pull together.

Why you’ll love this pasta

• Light but satisfying — ready in about 30 minutes when your vegetables are prepared.
• Versatile: serve as a main, a side at summer gatherings, or pack it for lunches and meal prep.
• Customizable: swap in gluten-free pasta, add a protein, or change the herbs to suit your palate.
• Bright flavor from lemon and herbs with a salty finish from crumbled feta.

Ingredients you’ll need

• Pasta – farfalle, penne, gemelli, casarecce, or another short tubular shape.
• Grilled vegetables – zucchini, bell peppers, asparagus, eggplant, or other seasonal vegetables, chopped into bite-size pieces. Oven-roasted vegetables work well in winter.
• Feta – crumbled, creamy and salty.
• Lemon – zest and juice for bright acidity.
• Lemon-infused olive oil – adds a lovely citrus layer; use good extra-virgin olive oil if you don’t have infused oil.
• Fresh herbs – basil, parsley, or dill, chopped.
• Salt and freshly ground black pepper – to taste.
• Optional protein – grilled chicken, shrimp, white beans, or chickpeas.

Let’s make this pasta

1. Chop the grilled vegetables into bite-size pieces if they’re not already prepped.
2. Cook the pasta in well-salted boiling water according to package directions. Before draining, reserve one cup of the pasta cooking water, then drain and return pasta to the pot.
3. Add the chopped grilled vegetables, crumbled feta, and the chopped fresh herbs to the hot pasta.
4. Toss gently with about half of the reserved pasta water, lemon-infused olive oil, lemon juice, and lemon zest. Add salt and pepper to taste. The starchy pasta water helps bind the oil and lemon into a light sauce that coats the pasta and vegetables. Feta will remain slightly crumbly but will contribute a creamy, salty coating.
5. Taste and adjust: add more feta, olive oil, lemon juice, salt, or pepper as needed.
6. Garnish with extra herbs, a crack of black pepper, and a pinch of sea salt. Serve warm or at room temperature.

Variations & substitutions

• Replace feta with goat cheese, ricotta salata, or a plant-based feta alternative.
• Add protein: rotisserie chicken, pan-seared salmon, grilled shrimp, canned tuna, or canned chickpeas.
• Try different herbs: dill gives a Mediterranean note; oregano leans Greek.
• Use gluten-free or high-protein pasta if desired.
• This dish travels well and is great for potlucks since it’s delicious warm or at room temperature.

Tried & true tips

• Toss the pasta while it’s still hot so flavors meld and the dressing clings well.
• Be generous with lemon and olive oil—the brightness and fat balance the salty feta.
• Reserve pasta water and use it sparingly to achieve the right saucy consistency.
• Feta won’t fully melt; the crumbly texture adds contrast and flavor.
• Adjust the ratio of vegetables to your preference; about 1 cup of each vegetable yields a balanced mix.

How to serve this pasta

This pasta pairs beautifully with roasted or grilled chicken, fish, or a big green salad. Serve with extra lemon wedges, an extra sprinkle of feta, and a scattering of fresh herbs and cracked black pepper for a bright, summery presentation.

Storage and leftovers

• Store leftovers in an airtight container in the refrigerator.
• This pasta is best at room temperature or gently warmed; reheat in a nonstick pan over low heat.
• Add a squeeze of fresh lemon, a drizzle of olive oil, and extra herbs before serving to refresh the flavors.
• Keep refrigerated for up to three days.

If you make this recipe, please leave a comment and let others know how it turned out. Enjoy!

All content and photographs ©Claudia’s Table