In this Pellet Grill Feta Pasta recipe, we’ve taken the viral baked feta pasta trend and given it a wood-fired twist. Cooking the sauce on a pellet or Traeger-style grill adds smoky depth and a subtle char that elevates the simple, creamy tomato-feta sauce.
Traeger Baked Feta Pasta
If you spend any time online you’ve likely seen the baked feta pasta craze. This version adapts that simple, comforting dish for a pellet grill so you can enjoy the rounded, wood-fired flavor that only smoking or grilling can deliver. Even people who aren’t usually fans of feta can be surprised—its tang and creaminess meld perfectly with roasted tomatoes, bell pepper, garlic, and a touch of wine.
The method is straightforward: roast a block of feta surrounded by cherry tomatoes and veggies until everything breaks down and becomes saucy, then toss it with cooked pasta. Keep reading for the full ingredient list, step-by-step instructions, serving suggestions, and helpful tips for success on a pellet grill or in a conventional oven.
Recipe Shopping List
Gather these ingredients before you begin. Quantities are in the recipe card below.
- Block of feta cheese
- Cherry tomatoes
- Red bell pepper
- Fresh basil leaves
- Garlic
- Herb or savory rub (optional)
- Dry white wine
- Olive oil
- Heavy cream (optional)
- Pasta of your choice (penne, rigatoni, or spaghetti work well)
How To Make This Recipe
Below is a concise, step-by-step overview of how to prepare this grilled baked feta pasta. Refer to the recipe card for exact measurements and timing.
- Preheat your grill: Heat your pellet grill or Traeger to about 375°F (190°C) so it reaches a steady, even temperature before you start roasting.
- Assemble the sauce: In a deep, grill-safe pan, pour a little olive oil and nestle a block of feta in the center. Arrange halved cherry tomatoes, sliced red bell pepper, minced garlic, basil, and seasonings around the feta. Finish with a splash of dry white wine.
- Roast: Place the pan on the grill and close the lid. Roast until the tomatoes burst, the vegetables are soft, and the feta becomes spreadable—generally 30–45 minutes. Check occasionally to avoid scorching in hot spots.
- Cook the pasta: Boil pasta in generously salted water until al dente. Reserve a cup of pasta water before draining in case you want to loosen the sauce later.
- Combine: Mix the cooked pasta with the roasted feta and tomato mixture until well coated. Add reserved pasta water or a splash of heavy cream if you prefer a silkier, saucier result.
Serve This With
This pasta makes a great side or main. It pairs beautifully with grilled lamb chops, shrimp skewers, or simply a hot grilled chicken breast. Serve it hot as a comforting main, or enjoy it chilled or at room temperature for a pasta salad-style side—it’s equally delicious either way.
For a finished touch, garnish with fresh basil leaves and an extra drizzle of olive oil. A sprinkle of red pepper flakes or additional black pepper provides a nice contrast to the creamy feta.
Recipe FAQ
Can you make this in the oven? Yes. If you don’t have a pellet grill, roast the assembled pan in a preheated oven at 375°F (190°C) until the tomatoes burst and the feta becomes creamy. The grill simply adds a subtle smoky flavor.
What can I substitute for specialty rubs? If you don’t have specific rubs or blends, a simple mix of dried oregano, garlic powder, crushed red pepper flakes, and a pinch of salt and black pepper will work well. Fresh herbs like oregano or thyme also boost flavor.
What other additions or swaps are recommended? This dish is highly adaptable. Stir in fresh spinach at the end, add roasted zucchini or mushrooms, or toss in olives for extra briny notes. Use whole-wheat or gluten-free pasta to suit dietary needs. Heavy cream is optional if you want a richer sauce.
More Recipes
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Pellet Grill Feta Pasta
The viral baked feta pasta adapted for a pellet grill; smokier, richer, and easy to make.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- ¼ cup olive oil
- 1 block feta cheese
- 3 cups cherry tomatoes, halved
- 1 red bell pepper, cored and sliced
- 6 fresh basil leaves, torn
- 3 cloves garlic, minced
- Optional: herb rubs or seasoning blends to taste
- ½ cup dry white wine
- ¼ cup heavy cream (optional)
- 1 pound pasta
Instructions
- Preheat your pellet grill or oven to 375°F (190°C).
- In a deep, grill-safe pan, pour the olive oil and place the block of feta in the center. Arrange tomatoes and sliced bell pepper around the feta. Add basil, garlic, and seasonings, then pour the white wine over the mixture.
- Roast on the grill with the lid closed for 30–45 minutes, until tomatoes burst and the feta is soft and spreadable. Watch for hot spots to prevent burning.
- Meanwhile, cook the pasta in well-salted water until al dente. Reserve some pasta water before draining.
- Toss the pasta with the roasted feta and tomatoes until evenly coated. Add reserved pasta water or heavy cream to reach your preferred sauce consistency.
Nutrition Information (per serving)
Calories: 212 · Total Fat: 11g · Saturated Fat: 3g · Cholesterol: 12mg · Sodium: 39mg · Carbohydrates: 22g · Fiber: 2g · Sugar: 3g · Protein: 5g
Nutrition data is an estimate.