Preheat oven to 375 degrees.

In a small container with a lid, combine olive oil,vinegar, salt and pepper. Shake vigorously to combine.

Toss vegetables in a large mixing bowl. Add about one-third of the oil/vinegar mixture to the bowl (reserving the remaining two-thirds for the pasta) and toss to evenly coat. Pour vegetables out onto a large baking sheet.

Roast vegetables, turning with a spatula every 15-20 minutes to insure they cook evenly without burning. Continue roasting until carrots are fork-tender and vegetables have turned a dark golden color; 50-60 minutes.

About 20 minutes before vegetables are done roasting, bring a large pot of water to a rolling boil and cook pasta until tender. Drain pasta and pour into a large serving bowl. Add roasted vegetables and cheese to pasta and stir to combine. Serve immediately.