Roasted Veggie Pasta Salad Recipe

INGREDIENTS

• 1 small butternut squash, peeled and cut into 1-inch pieces
• 2 cups water
• 1 medium eggplant, cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1/2 cup California Olive Ranch® Olive Oil
• 1 teaspoon dried marjoram
• 1 package (16 ounces) tricolor spiral pasta
• 1/2 cup Italian salad dressing
• 1/4 cup minced fresh basil
• 1 teaspoon salt
• 1/2 teaspoon pepper