roasted winter vegetable pasta salad

Ingredients For roasted winter vegetable pasta salad

• 1 1/2 c

  rutabaga, peeled and cut into 1/2-inch cubes
• 1 1/2 c

  carrots, peeled and cut into 1/2-inch cubes
• 1 1/2 c

  celery root (aka celeriac), peeled and cut into 1/2-inch cubes
• 1/4 c

  canola oil
• 1 tsp

  dried rosemary
• 1 tsp

  dried basil leaves
• 1 tsp

  smoked paprika
• 1/2 tsp

  garlic powder
• 1/2 tsp

  ground Himalayan pink salt, or to taste
• 1/2 tsp

  freshly ground black pepper, or to taste (I always use mixed peppercorns)
• 1 Tbsp

  freshly squeezed lemon juice, plus more to coat the apple cubes
• 1/2 tsp

  lemon zest
• 1 lb

  tri-color rotini pasta, cooked according to package directions
• 3/4 c

  cherry tomatoes, halved
• 1 lg

  granny smith, cored, peeled and cubed
• 1/3 c

  red onions, finely chopped, soaked and drained
• 1/3 c

  walnuts, toasted and roughly chopped
• 1 1/4 c

  Feta cheese, cubed into 1/4-inch pieces
• 4 Tbsp

  finely chopped parsley, for garnish