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

Place the block of feta cheese in the center of the baking sheet and surround it with chopped cherry tomatoes, sliced zucchini, red onion wedges, and bell pepper pieces.

Drizzle the vegetables and feta with olive oil and sprinkle with salt and black pepper.

Roast in the oven for about 20 minutes until vegetables are tender and feta is softened.

While the veggies roast, boil salted water in a large pot and cook the fusilli pasta according to package instructions until al dente, about 8-10 minutes.

Transfer roasted vegetables and melted feta to a mixing bowl, stir to combine into a sauce.

Add the drained fusilli to the bowl and toss everything together, adding a splash of reserved pasta water if needed.

Fold in fresh arugula, drizzle with remaining olive oil and lemon juice, adjust seasoning if desired, and serve warm.