Preheat the oven to 400 degrees F.
Gather all of your ingredients and tools/supplies. You will need a cutting board, a sharp knife, a baking sheet, a basting brush, a large mixing bowl and a cooking spoon.
Prepare the vegetables by dicing the mushrooms and sweet potatoes & cutting the Brussel sprouts in half. Spread the veggies in a single layer on a baking sheet. Brush them with olive oil and top with salt and pepper.Feel free to add or substitute vegetables here. Broccoli, butternut squash, pine nuts, and chickpeas are a few other foods that would work well in this fall pasta salad.
Place the prepared veggies in the preheated oven for about 30 minutes.
Cook the pasta according to the package directions. You will want the noodles to be al dente when removed from the heat.
While the pasta is cooking, make your poppyseed dressing. See the recipe linked in the post or use a store-bought dressing.
Combine the cooked & drained pasta with the roasted veggies, cranberries, and poppyseed dressing.