Preheat the oven to 400°F (200°C).

On a parchment-lined baking sheet, place the block of feta amidst your prepared cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper. Drizzle generously with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt.

Put the baking sheet in the preheated oven and roast for 15 minutes.

While roasting, bring a large pot of well-salted water to a boil, add fusilli, and cook until al dente. Reserve ½ cup of pasta cooking water before draining.

In a large mixing bowl, combine the baked feta with the reserved pasta water and drained fusilli. Gently mix until the feta breaks down and coats the pasta.

Fold in the roasted vegetables, remaining tablespoon of olive oil, salt, black pepper, lemon juice, and baby arugula.

Serve immediately or refrigerate for later. This dish can be stored in the fridge for up to 4 days.