On a large roasting pan, spread the carrots and broccoli in an even layer. Drizzle with olive oil, salt, and pepper. Roast in preheated oven until the vegetables are lightly browned and tender, 12-18 minutes. Remove from oven and set aside to cool.
While the vegetables are roasting, bring 4 quarts of water to a boil. Once boiling, add 1 tbsp salt and the pasta. Cook until the pasta is just tender, 9-12 minutes. Drain and transfer to a large bowl.
1 lb Fusilli pasta
Add about ¾ of the dressing to the hot pasta and stir to allow the pasta to soak up the dressing. Add the roasted vegetables and the remainder of the dressing. Cover and chill in the refrigerator for 2-4 hours.
Before serving, top with roasted pine nuts and Parmesan cheese.
½ cup toasted pine nuts, 2 oz Parmesan cheese
For the dressing
In a blender container or large measuring glass, combine the herbs, garlic, scallion, red wine vinegar, oil, salt, and pepper. Using an immersion or countertop blender, blend until combined, 30-60 seconds.
½ cup basil, ⅓ cup oregano, ¾ cup parsley, 3 cloves garlic, 2 scallion (white parts only), ¼ cup red wine vinegar, ⅔ cup neutral oil (safflower, grapeseed, avocado), 1 tsp salt, ½ tsp pepper