Warm Roasted Fall Vegetable Pasta Salad

Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.

Step 2

In a large mixing bowl, whisk together the tomato paste, Italian seasoning, salt, pepper, pepper flakes, garlic and 1/4 cup olive oil. Add the butternut squash, broccoli, onion, bell pepper and zucchini. Toss to coat the vegetables with the tomato paste mixture. Reserve the bowl, unwashed, for later use.

Step 3

Spread in a single layer on the prepared baking sheet. Bake until softened and browned, 40 to 45 minutes.

Step 4

While the vegetables are cooking, bring a medium pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.

Step 5

Into the reserved large bowl, add the roasted vegetables and pasta, parsley, basil, remaining 1/4 cup oil, cheese, and the lentils, if using. Mix well. Serve warm.