Preheat your oven to 400°F (200°C) and prepare a parchment-lined baking sheet.

Arrange the feta cheese, zucchini, orange bell pepper, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

Roast the mixture in the oven for 15 minutes, until the veggies are tender and the feta is soft.

While roasting, bring a pot of salted water to boil, cook the pasta according to package directions, reserving ½ cup of pasta water before draining.

Combine the roasted veggies and feta with the drained pasta in a mixing bowl. Add reserved pasta water, remaining olive oil, lemon juice, arugula, and season to taste.

Gently stir until well combined and serve, or store in the fridge for later.