Take this quick pasta salad to summer potlucks for rave reviews. Try roasting your favorite vegetables or whatever you have on hand.
Position racks in lower third and middle of oven; preheat to 450 degrees F.
Break linguine into pieces about 3 inches long. Cook the broken linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl, toss with 1 teaspoon oil and set aside.
Toss asparagus, scallions and bell peppers in a large bowl with the remaining 2 tablespoons oil, salt and pepper. Divide the vegetables between 2 large baking sheets, spreading them in an even layer.
Roast for about 10 minutes, stir the vegetables and switch the positions of the baking sheets. Continue roasting, stirring occasionally, until the vegetables are tender and well-browned, 10 to 15 minutes more.
Add the vegetables to the linguine and toss to combine. Add Parmesan and vinegar and toss again.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving
3 starch, 1 vegetable, 1/2 lean meat, 1 fat