Combine dressing ingredients (except oregano) in bowl with wire whisk and set aside.
Preheat oven to 400 degrees. Add roasted vegetables to pasta and toss with dressing. Add parmesan cheese and oregano. Serve immediately.
Combine vegetables, olive oil and black pepper in large bowl.
Spread vegetable in single layer on large baking sheet. Roast vegetables 20-30 minutes until beginning to brown, turning once.
While vegetables are roasting, cook pasta in large pot of lightly salted water. Drain pasta and transfer to serving bowl; keeping warm.
Add roasted vegetables to pasta and toss with dressing.
Add parmesan cheese and oregano. Serve immediately.
Notes
White wine vinegar may be substituted for red wine vinegar. Replace oregano with 3-4 leaves, fresh basil, slivered. This recipe can also be served cold.