Preheat your oven to 400°F (204°C).

Line your baking sheet with parchment paper. Arrange cherry tomatoes, zucchini, red onion, and orange bell pepper in a single layer. Drizzle with olive oil and sprinkle salt.

Roast the vegetables in the preheated oven for about 15 minutes until tender and slightly caramelized.

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the fusilli pasta until al dente, about 8-10 minutes.

In a large mixing bowl, combine the roasted vegetables, baked feta, and cooked fusilli. Drizzle in remaining olive oil and lemon juice. Season with salt and pepper.

Fold in a generous handful of baby arugula to add freshness.

Serve hot or refrigerate for up to four days for meal prep.