Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Arrange a block of creamy feta in the center of the baking sheet, surrounded by halved cherry tomatoes, chopped zucchini, red onion, and sliced bell pepper.

Drizzle olive oil over the veggies and feta, then sprinkle with salt and cracked black pepper.

Bake in the preheated oven for about 25 minutes until the vegetables are tender and the feta is golden.

While the veggies are baking, bring a large pot of salted water to a boil and cook the fusilli pasta until al dente, typically around 8-10 minutes.

In a large mixing bowl, gently combine the roasted veggie mixture with the drained fusilli pasta and add fresh arugula and lemon juice.

Adjust seasoning with salt and pepper and serve warm.