Summer pasta salad

Step 1

Preheat oven to 210C fan-forced. Combine vegetables and garlic in a large bowl. Season with salt and freshly ground black pepper, drizzle with 80ml (1/3 cup) oil, then toss well to combine. Divide vegetable mixture among 2 large roasting pans or oven trays. Roast, stirring halfway, for 20 minutes or until tender.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling salted water for 2 minutes shorter than the packet instructions; pasta will continue to soften when combined with the roasted vegetables. Drain, then cool under cold running water.

Step 3

Toss pasta with vegetables in a bowl. Add vinegar, lemon juice, basil, olives and remaining 2 tablespoons oil, and toss to combine. Serve immediately or at room temperature.