Preheat your oven to 200°C (180°C fan). While it heats, line a large baking tray with baking parchment — this saves scrubbing later. You'll hear the paper crinkle as you lay it flat.

Prepare the vegetables. In a large bowl, toss the courgette chunks, diced peppers, red onion wedges, and halved cherry tomatoes with the olive oil, dried oregano, garlic powder, and a good pinch of salt and pepper. Use your hands to coat everything — you'll feel the oil slick between your fingers, and the aroma of oregano will start to lift.

Spread the veg onto the tray. Arrange them in a single layer, making sure no pieces overlap. If they're crowded, they'll steam instead of roast, and you want that lovely charred smell to fill your kitchen. Roast for 20–25 minutes, giving the tray a shake halfway through. The veg are ready when the edges look dark and slightly crispy, and you can hear them sizzle as they come out of the oven.

Cook the pasta. While the veg roasts, bring a large pot of salted water to a rolling boil — you'll see big bubbles breaking the surface. Add the rotini and cook according to package instructions until al dente. About 1 minute before the timer goes off, scoop out a cup of the starchy pasta water and set it aside. Drain the pasta in a colander and give it a quick shake; you'll see steam rising and the pasta will feel firm but tender when you pinch a piece.

Combine everything while warm. Tip the drained pasta into a large serving bowl. Add the roasted vegetables straight from the tray, scraping in all the caramelised bits from the parchment. Drizzle over the balsamic vinegar and toss gently with tongs. The colours will be vibrant — deep reds, golden yellows, and charred greens — and the smell of roasted veg mixed with vinegar is absolutely mouthwatering.

Finish and rest. Sprinkle over the crumbled feta and torn basil. If the salad looks a little dry, add a splash of the reserved pasta water to loosen it. Give everything one final toss. Let the salad rest for at least 10 minutes before serving — this allows the flavours to meld together. After testing this recipe five times, I finally got it just right, and that resting step is the secret.