Easy Summer Feta Pasta with Chicken Sausage – A Fridge-Clean-Out Meal
A vibrant, one-dish summer pasta with feta, fresh veggies, and Italian chicken sausage. Easy, protein-packed, and perfect for weeknight dinners!
Creator: Leslie Stokes
There’s something magical about the kind of dinner that comes together without a plan—just a few ingredients pulled from the fridge, tossed together, and transformed into something you genuinely want to make again. This Summer Feta Pasta is exactly that kind of meal.
It started as a way to clean out my produce drawer, and it’s become one of my go-to weeknight dinners. Roasted vegetables, melty feta, flavorful Italian chicken sausage, and a bright squeeze of lemon—this pasta is fresh, colorful, and shockingly low-effort. And the best part? You only need a handful of pantry staples and a few forgotten veggies to make it happen.
Let’s talk about what makes this dish so easy and satisfying.
Why You’ll Love This Pasta:
It’s a one-pan wonder – Throw everything into a baking dish, roast, stir in cooked pasta, and done.
Perfect for summer produce – Zucchini, peppers, tomatoes… whatever’s in season or on its last leg.
Protein without the fuss – Precooked chicken sausage makes this a full meal with zero extra cooking time.
Feeds a family or makes great leftovers – It reheats beautifully or can be served cold as a pasta salad.
The Inspiration Behind the Recipe
You know those nights when you open the fridge and just stare, hoping dinner will appear? That’s how this dish was born. I had half a red onion, some cherry tomatoes that were looking a little wrinkly, two lonely zucchinis, and a bell pepper I didn’t want to waste. I also had a block of feta and a pack of precooked Italian chicken sausage—and boom, the idea hit me.
This pasta is kind of like the viral baked feta pasta that took the internet by storm, but with a serious upgrade: protein, color, and texture. It’s hearty enough for dinner, but still feels light and summery thanks to the lemon juice and roasted veggies.
Customization Ideas
This dish is endlessly riffable. Here are some ways to make it your own:
Add spinach or kale for extra greens.
Swap the chicken sausage for turkey sausage, shrimp, or chickpeas.
Stir in a spoonful of pesto at the end for extra herby flavor.
Use gluten-free pasta or chickpea pasta for dietary needs.
Leftovers & Storage Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. It’s just as delicious cold, making it an ideal lunchbox option. If you’re reheating, a quick zap in the microwave or a warm-up on the stovetop with a splash of water or olive oil works well.
Easy Summer Feta Pasta with Chicken Sausage and Fresh Veggies
Ingredients
- ½ lb uncooked pasta fusilli or your favorite shape
- 8 oz block of feta
- 1 cup cherry tomatoes
- 1 red onion sliced
- 2 small zucchini chopped
- 1½ cups diced red and orange bell pepper
- 2 tbsp olive oil
- Salt & pepper to taste
- 12 oz Italian chicken sausage sliced into rounds
- 2 tbsp fresh lemon juice
- Fresh basil for garnish
Let's Make It
- Preheat oven to 400°F (200°C).
- Place the feta block in the center of a baking dish. Arrange the cherry tomatoes, red onion, zucchini, bell peppers, and sausage around it.
- Drizzle olive oil and lemon juice over everything. Season with salt and pepper.
- Bake for 15–20 minutes, until the veggies are roasted and feta is golden.
- Meanwhile, cook pasta according to package instructions. Drain.
- Remove baking dish from oven, stir everything to mix the creamy feta with the veggies and sausage.
- Add cooked pasta; toss to combine.
- Top with fresh basil and serve warm or at room temp.
Notes
Nutrition Facts
Per Serving (Approximate, 1 of 4 servings):
Calories: 577
Protein: 25g
Fat: 28g
Carbohydrates: 57g
