Step 1

Preheat the oven to 400 degrees F.

Step 2

Toss the broccolini and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepperon a sheet pan and spread into a single layer. Roast for 20-25 minutes until the broccolini is crisp at the edges and the zucchini is tender.

Step 3

While the broccolini and zucchini are in the oven, cook the fusilli according to package instructions. Drain and rinse with cold water.

Step 4

For the vinaigrette, whisk together the lemon juice, white wine vinegar, 3 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Stir in the broccolini, zucchini, pasta, scallions, parsley and feta. Season to taste with salt and pepper.