Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper. Spread chopped zucchini, cherry tomatoes, red onion, and orange bell pepper evenly across the sheet.

Drizzle the veggies and feta with olive oil, then sprinkle with kosher salt and pepper. Toss to coat.

Bake for about 15 minutes until tomatoes burst and veggies are tender.

While the veggies roast, bring a large pot of salted water to a boil and cook the fusilli until al dente.

Combine the roasted veggies with cooked pasta in a large bowl, mixing in the roasted feta.

Add lemon juice and fresh arugula, tossing to combine.

Serve immediately, optionally topped with additional feta or Parmesan.