# What You’ll Need:
→ Pasta
01 - 1 lb bow tie (farfalle) pasta
→ Roasted Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 medium yellow bell pepper, diced
04 - 1 medium zucchini, chopped
05 - 1 small red onion, sliced
06 - 7 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tsp lemon zest
14 - 2 cloves garlic, minced
15 - 1 tsp honey or maple syrup
16 - 1 tbsp Dijon mustard
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
→ To Finish
19 - 2 oz crumbled feta cheese
20 - 3 tbsp chopped fresh basil
21 - 2 tbsp chopped fresh parsley
22 - 1 oz toasted pine nuts (optional)
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Toss the bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and freshly ground black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
03 - Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain and transfer to a large serving bowl.
04 - Combine extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper in a small bowl. Whisk until well blended.
05 - Add the roasted vegetables to the cooked pasta. Pour the dressing over the mixture and toss gently to combine.
06 - Sprinkle with crumbled feta cheese, chopped fresh basil, fresh parsley, and toasted pine nuts if desired. Serve warm or at room temperature.
