# Components:
→ 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 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 crumbled feta cheese
18 - 3 tbsp chopped fresh basil
19 - 2 tbsp chopped fresh parsley
20 - 1 oz toasted pine nuts (optional)
# Preparation Steps:
01 - Preheat oven to 400°F. Toss bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, Italian herbs, salt, and pepper. Spread evenly on a baking sheet.
02 - Roast vegetables in the oven for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
03 - Meanwhile, bring a large pot of salted water to a boil. Cook bow tie pasta according to package directions 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, Dijon mustard, salt, and pepper until emulsified.
05 - Add roasted vegetables to the cooked pasta, pour dressing over, and gently toss to combine all ingredients.
06 - Sprinkle crumbled feta, chopped basil, parsley, and toasted pine nuts over the mixture. Serve warm or at room temperature.
