A delightful Mediterranean-inspired pasta salad featuring roasted vegetables and a tangy dressing.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the vegetables.
Cut the cherry tomatoes in half, slice the zucchini into rounds, and chop the bell pepper into strips.
Keep the vegetable pieces uniform for even roasting.
Spread the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Use parchment paper to prevent sticking.
Roast the vegetables in the oven for 20 minutes, stirring halfway through.
Roasting enhances the natural sweetness of the vegetables.
Cook the pasta according to package instructions, then drain and set aside.
Reserve some pasta water to adjust the sauce consistency if needed.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
Taste the dressing and adjust seasoning as desired.
Combine the roasted vegetables, cooked pasta, and dressing in a large serving bowl.
Mix gently to avoid breaking the pasta.
Top with crumbled feta, toasted pine nuts, and fresh parsley before serving.
Serve immediately for the best flavor and texture.
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