Roasted Vegetable Pasta Salad

Instructions

1. 1
   Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
2. 2
   Toss bell peppers, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, Italian herbs, salt, and black pepper. Spread on baking sheet.
3. 3
   Roast vegetables for 20-25 minutes, stirring halfway, until browned and tender.
4. 4
   Meanwhile, cook pasta in salted boiling water until just al dente. Drain and rinse with cool water.
5. 5
   Whisk together 1 tbsp olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper.
6. 6
   In a large bowl, combine cooked pasta, roasted vegetables, and vinaigrette. Toss to coat.
7. 7
   Let cool for 10 minutes, then fold in fresh basil and crumbled feta (if using).
8. 8
   Chill for 30 minutes before serving for best flavor. Garnish as desired.