Roasted Vegetable Pasta Salad - Filippo Berio

Ingredients

• 1 bulb fennel, peeled cut into chunks
• 1 red onion, sliced into chunks
• 450g butternut squash, deseeded and cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 2 cloves garlic, unpeeled
• 8 tbsp Filippo Berio Extra Virgin Olive Oil
• 225g fusilli bucati or other pasta shapes
• 2 tbsp red wine vinegar
• 1 tsp wholegrain mustard
• 40g wild rocket leaves
• 1 tsp clear honey (remove to make vegan)