# Components:
→ Pasta
01 - 1 lb (500 g) 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 (200 g) cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs
09 - Salt and freshly ground black pepper, to taste
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp lemon zest
13 - 2 cloves garlic, minced
14 - 1 tsp honey or maple syrup
15 - 1 tbsp Dijon mustard
16 - Salt and freshly ground black pepper, to taste
→ To Finish
17 - 2 oz (60 g) crumbled feta cheese
18 - 3 tbsp chopped fresh basil
19 - 2 tbsp chopped fresh parsley
20 - 1 oz (30 g) toasted pine nuts (optional)
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - Toss red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
03 - Bring a large pot of salted water to a boil. Add bow tie pasta and cook according to package instructions until al dente. Drain and transfer to a large serving bowl.
04 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
05 - Add the roasted vegetables to the cooked pasta. Pour dressing over and toss gently to combine evenly.
06 - Sprinkle crumbled feta cheese, chopped fresh basil, parsley, and toasted pine nuts, if using, over the top. Serve warm or at room temperature.
