Step 1

Place ingredients in a jar and shake well. Set aside 10 minutes+.

Step 2

Preheat oven to 250°C/480°F (230°F fan) - super high heat replicates BBQ charred edges.

Step 3

Toss veggies in oil - Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.

Step 4

Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.

Step 5

Add asparagus - Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.

Step 6

BBQ Option: See Marinated BBQ Vegetables for directions.

Step 7

Marinate veggies - Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.

Step 8

Cook pasta + 2 minutes: In large pot of salted water, cook pasta per packet directions but ADD 2 minutes to the cook time (Note 5 for why). Drain and return pasta into pot.

Step 9

Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.

Step 10

Serve! Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.

Step 11

SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.

Step 12

Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.