roasted winter vegetable pasta salad

Ingredients

• 1 1/2 cups rutabaga, peeled and cut into 1/2-inch cubes
• 1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
• 1 1/2 cups celery root (aka celeriac), peeled and cut into 1/2-inch cubes
• 1/4 cup canola oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground Himalayan pink salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste (I always use mixed peppercorns)
• 1 tablespoon freshly squeezed lemon juice, plus more to coat the apple cubes
• 1/2 teaspoon lemon zest
• 1 pound tri-color rotini pasta, cooked according to package directions
• 3/4 cup cherry tomatoes, halved
• 1 large granny smith, cored, peeled and cubed
• 1/3 cup red onions, finely chopped, soaked and drained
• 1/3 cup walnuts, toasted and roughly chopped
• 1 1/4 cups Feta cheese, cubed into 1/4-inch pieces
• 4 tablespoons finely chopped parsley, for garnish