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Preheat oven to 390°F (200°C).
Finely slice onion, dice bell pepper, and cut zucchini into slices. Place the vegetables together with the minced garlic, 2 tbsp olive oil, a pinch of salt and pepper on a baking sheet. Toss well to combine.
Bake for 25 minutes, turning twice.
In the meantime, cook pasta according to the packet instructions in boiling salt water until al dente. Drain over a sieve and don't forget to set 2 tbsp of pasta water aside.
Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
In a large bowl, toss warm pasta, roasted vegetables, and dressing. Let it sit until cold. → Tossing the ingredients with the dressing while still warm lets them soak up the dressing better, thus resulting in a more flavorful salad.
Season to taste with salt, pepper, and fresh basil leaves. → I love to mix the salad with a little of the set-aside pasta water to prevent it from getting too dry.