Preheat your oven to 400°F (200°C).

On the prepared baking sheet, place the block of feta cheese in the center. Surround it with the chopped cherry tomatoes, red onion, zucchini, and orange bell pepper. Drizzle generously with olive oil and sprinkle with kosher salt.

Roast for about 15 minutes, until the tomatoes burst and the feta turns golden.

While the veggies roast, bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente, usually around 8-10 minutes. Reserve ½ cup of pasta water before draining.

In a mixing bowl, combine roasted feta and veggies with drained pasta. Gradually add reserved pasta water, mixing gently until creamy.

Drizzle in remaining olive oil and add fresh lemon juice. Season with black pepper and salt to taste, and toss in baby arugula.

Serve immediately or cool before storing in an airtight container. This keeps well for up to 4 days.