Roasted Vegetable and Goat Cheese Pasta Salad

Preheat oven to 400°F (200°C).

In a large bowl, toss the diced bell peppers, zucchini, red onion, and halved cherry tomatoes with 3 tablespoons of olive oil, dried oregano, dried basil, garlic powder, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

While the vegetables are roasting, cook the pasta according to package directions. Drain well and set aside.

In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice to make the dressing.

In a large bowl, combine the cooked pasta, roasted vegetables, and the lemon-herb dressing. Toss gently to combine.

Gently fold in the crumbled goat cheese.

Garnish with fresh parsley and chopped fresh basil before serving. Serve warm or cold.