Step 1

Preheat the oven to 400 degrees F.

Step 2

Add the zucchini, the yellow squash, the red onion, the green peppers, the red peppers, and the eggplant to a baking sheet and evenly space them out.

Step 3

Drizzle the veggie mixture with the olive oil and sprinkle with the salt and the pepper. Toss to coat.

Step 4

Roast the veggie mixture, stirring occasionally, until the vegetables are tender, about 45-50 minutes.

Step 5

While the veggies are roasting, in a large pot of salted, boiling water, cook the penne to al dente, according to the package instructions.

Step 6

Drain the water, then rinse the penne. Allow it to cool, about 2-3 minutes.

Step 7

Transfer the baking sheet from the oven and place the roasted veggies in a large bowl.

Step 8

Add the cooked penne to the roasted vegetables and gently mix them together.

Step 9

Add the pesto to the penne mixture and gently stir to coat.

Step 10

Season the pasta salad with the salt and the pepper.

Step 11

Top the pasta salad with the tomatoes and the basil.

Step 12

Gently toss the pasta salad and serve.