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

Arrange the chopped cherry tomatoes, zucchini, red onion, and orange bell pepper on the baking sheet. Place the feta in the center, drizzle with olive oil, and sprinkle with salt.

Roast in the oven for about 15 minutes until the tomatoes burst and edges caramelize.

Boil a large pot of salted water and cook the fusilli pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Transfer roasted veggies and feta to a large bowl, add the cooked pasta, and mix gently.

Drizzle in the remaining olive oil, kosher salt, black pepper, and lemon juice; toss to combine.

Fold in baby arugula until just wilted.

Serve warm and store leftovers in an airtight container for up to 4 days.