Preheat your oven to 425 degrees. Wash your cherry tomatoes and toss in a bowl with the avocado oil, 1/2 of the chopped basil leaves, sea salt, and pepper. Bake for 25 minutes.
Cook your pasta according to package instructions. Drain, rinse, and add to a bowl. Mix in the olive oil.
Top with the remaining chopped basil, cherry tomatoes, vegan feta, any salt or pepper if desired, and red pepper flakes if you want a little spice.