Fall Harvest Pasta Salad

For the vegetables:
Preheat oven to 425°F. On a baking sheet lined with foil, mix vegetables. Add Italian seasoning, salt, pepper, and drizzle in olive oil. Mx again so that vegetables are well-coated. Roast vegetables for 25–30 minutes.

For the pasta:
While vegetables are in the oven, cook pasta according to the directions on the box, and prepare dressing.

For the dressing:
Add 1 tablespoon olive oil to a skillet. Add onion, turmeric, salt, and pepper, and cook over low flame for about 5–7 minutes, until onion is soft.

In a jar, combine cooked onions, apple cider vinegar, honey, and remaining olive oil. Shake well until everything is incorporated.

When vegetables and pasta are done cooking, combine in a big bowl and mix. Add about 1/2 of the dressing and mix well. Top with Parmesan.

Serve warm, or refrigerate and serve chilled. (I like it best as soon as it’s assembled, but my husband really enjoyed it cold the next day.)