Cut your 4 cups of vegetables into uniform 1-inch chunks—this ensures even cooking and caramelization. Toss them on a baking sheet with the neutral oil and salt, spreading them in a single layer. Roast at 400°F for 15-20 minutes, stirring halfway through, until they're golden brown and tender at the edges. While the vegetables roast, you'll have time to prepare everything else.

Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente—I find that Barilla Penne holds its texture beautifully and doesn't get mushy. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch, which helps keep the salad light and prevents clumping. While the pasta cooks, cook the bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Once cooked, transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled.

In a jar with a tight-fitting lid, combine the oil, balsamic vinegar, mustard, maple syrup, the remaining salt, minced garlic, dried oregano, and red pepper flakes. Seal the jar and shake vigorously for 30-45 seconds until the dressing is well emulsified and the flavors are balanced. I like to taste a small spoonful on a piece of vegetable to check the seasoning—the sweetness of the maple should balance the acidity of the vinegar.

In a large bowl, combine the cooled pasta from Step 2, the roasted vegetables from Step 1, and the chopped bacon. Crumble the goat cheese directly over the mixture—I prefer Vermont Creamery for its extra creaminess and tangy flavor, which complements the roasted vegetables perfectly. Pour the dressing from Step 3 over the salad and toss gently but thoroughly until everything is evenly coated.