With multi-colored pasta and a rainbow of vegetables, this salad is as beautiful as it is healthy. Substitute other vegetables and herbs depending on the season.


Tri-Color Rotini Pasta Salad with Roasted Veggies
2 1/4 pounds Barilla Tri-Color Rotini
6 cups diced butternut squash
3 thinly sliced fennel bulbs
6 diced portobello mushrooms
salt, as needed
6 tablespoons fresh lemon juice
1 1/2 cups shredded Parmesan cheese
3 small diced red onions
3 pounds sliced asparagus
6 diced red bell peppers
1 1/2 cups extra-virgin olive oil
as needed black pepper
1 tablespoon chopped fresh oregano