Preheat your oven to 400°F (200°C).

On a parchment-lined baking sheet, place chopped cherry tomatoes, red onion wedges, zucchini slices, and diced orange bell pepper. Scatter crumbled feta cheese among the veggies, then drizzle generously with olive oil. Sprinkle kosher salt and black pepper to taste.

Slide the baking sheet into the preheated oven and roast for about 15 minutes until vegetables are soft and caramelized.

While the vegetables roast, bring a pot of salted water to boil. Add fusilli pasta and cook until al dente, around 8-10 minutes. Drain and reserve a cup of pasta water.

Combine the roasted veggie and feta mixture with the drained pasta in a large mixing bowl. Drizzle with olive oil, add fresh lemon juice, salt, and pepper, then toss to combine.

Incorporate baby arugula and stir until it wilts slightly. Serve immediately or refrigerate for up to 4 days.