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Preheat the oven to 425 F.
Place the tomatoes, zucchini, squash, shallot, fennel, bell pepper and quartered garlic clove in an ovenproof nonstick skillet.
Toss with the oil, salt (if using) and ground pepper.
Roast for 6 minutes; turn and continue to roast for another 6 minutes. Remove from oven.
While vegetables are roasting, cook the pasta, following package directions.
Drain the pasta, reserving 2 tablespoons of cooking water, and return to the pot.
Toss pasta, roasted vegetables with their juices, reserved pasta water, vinegar and minced garlic.
To serve, place the vegetable pasta salad on serving plate and top with the cheese and basil.