Roasted Vegetables & Pasta Salad

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Cut vegetables into bite-sized pieces and combine in large bowl.
Add oil and seasoning and toss well.
Spread vegetables in a single layer in a lined tray, roast for 25-30 minutes at 180°C or until golden and tender.
In a bowl combine the Mascarpone, lime juice and zest, whisk until smooth.
Chop herbs finely and stir into the Mascarpone with half the crumbled feta and pesto.
In a large bowl combine the pasta and roasted vegetables.
Drizzle over quarter of the Mascarpone dressing and toss gently.
Transfer to a serving bowl or platter and drizzle over more dressing and garnish with remaining feta and toasted seeds and extra herbs.