Preheat your oven to 400°F (200°C).

Arrange feta in the center of a parchment-lined baking sheet and surround it with diced cherry tomatoes, zucchini, red onion, and orange bell pepper. Drizzle with olive oil, kosher salt, and black pepper.

Roast for about 15 minutes until tomatoes burst and vegetables soften.

Cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water, then drain.

Combine roasted veggies and feta with cooked pasta in a large mixing bowl; drizzle in reserved pasta water and toss gently.

Add remaining olive oil, more salt, pepper, lemon juice, and fresh arugula; stir until well combined.

Serve immediately or store in an airtight container for up to 4 days.