Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.

Prep the veggies: Cut peppers into 1-inch pieces, slice zucchini into half-moons, cut onion into wedges, halve the cherry tomatoes, break broccoli into bite-size florets, and slice mushrooms if using. Aim for similar sizes so they roast evenly.

Season and roast: Toss the vegetables with 2–3 tablespoons olive oil, salt, pepper, Italian seasoning, and red pepper flakes. Spread in a single layer on the sheets. Roast for 18–25 minutes, stirring once, until edges are caramelized and tender. Pull the tomatoes a few minutes early if they’re soft and blistered.

Cook the pasta: While veggies roast, boil pasta in well-salted water until just al dente. Reserve 1/4 cup pasta water, then drain and rinse quickly under cool water to stop the cooking. Drizzle with 1 teaspoon olive oil and toss to prevent sticking.

Make the dressing: In a jar or bowl, whisk olive oil, lemon zest and juice, red wine vinegar, Dijon, garlic, honey, salt, and pepper until emulsified. Taste and adjust lemon, salt, or sweetness as needed.

Combine: In a large bowl, add pasta, warm roasted vegetables, fresh cherry tomatoes, and parsley or basil. Pour over most of the dressing and toss gently. If it seems dry, add a splash of pasta water to loosen.

Finish: Fold in feta or Parmesan and olives if using. Add the remaining dressing to taste. Season with a pinch more salt and pepper if needed.

Rest and serve: Let it rest for 10–15 minutes to absorb flavors. Serve warm, room temp, or chilled.