Pasta with Grilled Vegetables, Feta, and Lemon

This crave-worthy Pasta with Grilled Vegetables, Feta, and Lemon is on rotation all summer. Why? I grill Balsamic Grilled Vegetables most of the summer months. So this pasta with charred veggies, salty crumbles of feta, and a big squeeze of lemon comes together for the vibrant weeknight dinner (or dinner party side) you’ll make all summer. It’s fresh, bright, and addictively delicious!

Why You’ll Love It

• It’s light but still satisfying, and it comes together in 20 minutes.
• Serve it as a main dish or the side dish everyone requests at gatherings.
• Packs up easily for lunches, snacks, and meal prep.
• Easy to customize: opt for gluten-fre pasta, add protein, or more veggies.

Ingredients You’ll Need

• Pasta – farfalle, penne, gemelli, or any other tubular pasta shapes are my faves. I used casarecce for this recipe.
• Grilled veggies – zucchini, peppers, asparagus, and eggplant are the holy grail of grilled veggies. I use my recipe for grilled veggies, and in the winter, I oven-roast them. Both work great for this recipe. In a pinch for time? Use frozen grilled veggies and follow the package directions.
• Feta – creamy, salty with just the right amount of tang.
• Lemon – both zest + juice for brightness.
• Lemon-infused olive oil – this adds such a delicious layer of flavor. If you can’t find it, use a good extra-virgin olive oil. I like O Olive oil with Meyer Lemons.
• Fresh herbs – such as basil, parsley, or dill, are perfect for this dish.
• Optional extra protein – options include grilled chicken, shrimp, white beans, and chickpeas for added protein.

Let’s make this pasta!

1. Prepare the grilled vegetables by chopping them into bite-sized pieces.
2. Cook the pasta in salted water according to the package directions. Once the pasta is cooked, reserve one cup of pasta water and drain the rest. Return the pasta to the pot.
3. Add the chopped grilled vegetables, feta cheese, and fresh herbs.
4. Toss the pasta and veggies gently with half of the pasta water, lemon-infused olive oil, lemon juice, lemon zest, salt, and pepper. The pasta water will help to bind all the ingredients together. Don’t expect the feta cheese to melt; it will still be crumbly in texture, but it will definitely lend to coating the pasta and veggies with all the cheesy goodness.
5. Taste and adjust feta cheese, olive oil, lemon juice, salt, and pepper.
6. Garnish with fresh herbs, fresh ground black pepper, and a pinch of sea salt.
7. Serve warm.

Variations & substitutions

• Substitute goat cheese, ricotta salata, or vegan feta for feta cheese.
• For more protein, serve with rotisserie chicken, pan-seared salmon, or add garbanzo beans, grilled shrimp, or even tuna.
• Play with herbs: dill for a Mediterranean flair or oregano for classic Greek flavors.
• Use your favorite gluten-free or protein pasta.
• This is a perfect potluck recipe. It can be enjoyed warm or at room temperature.

Tried & true tips

• Toss pasta while it’s hot so the flavors meld together.
• If you can find lemon-infused olive oil, please use it for this recipe; it’s so worth it!
• Be generous with the olive oil and lemon juice.
• Pasta water works wonders in this recipe; don’t skip it!
• Feta cheese will not melt completely. You will still have some pieces that don’t melt away, which adds texture to the pasta and enhances its flavor.
• Use any ratio of vegetables based on your preference. I use about one cup of each of the grilled vegetables.

How to Serve this delicious pasta

This delicious pasta with grilled vegetables, feta, and lemon is the perfect side to roasted chicken (homemade or rotisserie). Serve with lemon wedges, garnish with fresh herbs, cracked black pepper, and a pinch of sea salt.

Storage and leftovers

• Store this pasta recipe in an airtight container with a lid.
• Best served room temp or warm.
• To warm up, use a nonstick pan and reheat on a low setting.
• Add a squeeze of lemon right before serving to revive the flavors. I also love to add a bit more feta cheese and herbs (and olive oil if needed).
• This pasta keeps up to three days in the fridge.

If you tried this recipe, please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com

Pasta with Grilled Vegetables, Feta and Lemon

Ana Coronado | Claudia’s Table

September 11, 2025

This pasta with charred veggies, salty crumbles of feta, and a big squeeze of lemon comes together for the most leisurely weeknight dinner (or dinner party side) you’ll make all summer. It’s fresh, bright, and addictively delicious!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Potluck

Cuisine American, Italian, Mediterranean, Vegetarian

Servings 6

Calories 477 kcal

Equipment

• 1 6-qt pot

Ingredients

  

1x2x3x

• 1 pound pasta, penne cooked to package directions
• 4 cups vegetables, grilled chopped
• 2 whole lemons zest and juice of one lemon, second lemon for serving
• 1 cup feta cheese
• 1/4 cup lemon infused olive oil
• 3 tablespoons parsley fresh, chopped
• black pepper fresh ground
• sea salt to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Prepare the grilled vegetables by chopping them into bite-sized pieces.
• Cook the pasta in salted water according to the package directions. Once the pasta is cooked, reserve one cup of pasta water and drain the rest. Return the pasta to the pot.
• Add the chopped grilled vegetables, feta cheese, and fresh herbs.
• Toss the pasta and veggies with half of the pasta water, lemon-infused olive oil, lemon juice, lemon zest, salt, and pepper. The pasta water will help to bind all the ingredients together. Don’t expect the feta cheese to melt, it will still be crumbly in texture but definitely lend to coating the pasta and veggies with all the cheesy goodness.
• Taste and adjust feta cheese, olive oil, lemon juice, salt, and pepper.
• Garnish with fresh herbs, fresh ground black pepper, and a pinch of sea salt.
• Serve warm.

Notes

Storage and leftovers

• Store this pasta recipe in an airtight container with a lid.
• Best served room temp or warm.
• To warm up, use a nonstick pan and reheat on a low setting.
• Add a squeeze of lemon right before serving to revive the flavors. I also love to add a bit more feta cheese and herbs.
• This pasta keeps up to three days in the fridge.

Nutrition

Serving: 1.5cupsCalories: 477kcalCarbohydrates: 75gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 11mgSodium: 206mgPotassium: 470mgFiber: 8gSugar: 2gVitamin A: 6386IUVitamin C: 25mgCalcium: 115mgIron: 3mg

Nutritional information is calculated online and should be used as a guide.

Keyword 30 minute dinner, balsamic grilled vegetables, feta pasta, pasta with feta and lemon, pasta with grilled vegetables, Vegetarian pasta

All content and photographs ©Claudia’s Table and claudiastable.com

Share the Love on PinterestFollow @claudiastable or pin for later !