Preheat your oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper.

On the prepared baking sheet, place the block of feta in the center, surrounded by diced zucchini, cherry tomatoes, red onion, and orange bell pepper. Drizzle 1 tablespoon of olive oil and sprinkle 1 teaspoon of kosher salt. Gently toss.

Roast in the oven for 15 minutes until the cherry tomatoes burst and the feta softens.

While roasting, bring a large pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain.

In a large bowl, combine the roasted vegetables and feta with the drained pasta. Gradually stir in reserved pasta water for creaminess.

Add the remaining tablespoon of olive oil, another teaspoon of salt, black pepper, fresh lemon juice, and arugula. Fold everything together until evenly coated.

Serve warm or store in the fridge for up to 4 days. Reheat in the oven to maintain texture.