Make the lemon vinaigrette by combining fresh lemon juice, olive oil, sugar, garlic, basil, oregano, thyme, and crushed red pepper flakes together in a small glass jar. Seal with lid and shake to combine; set aside to allow flavors to mingle.
Roast the vegetables by preheating the oven to 450 degrees.
Place all of the vegetables in a bowl and drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Pour all but the asparagus onto a baking sheet. Chop the asparagus spears into thirds and set aside until needed.
Roast in the oven for 15 minutes, tossing once halfway through cooking. After 15 minutes, add the asparagus pieces and continue to roast for 5 minutes. Remove from the oven and drizzle with 2 tablespoons of well-whisked vinaigrette. Toss to coat evenly. Set aside to allow flavors to mingle.
Make the pasta salad by cooking the pasta in salted boiling water per package instructions until al dente. Drain the pasta and pour it into a large bowl. Add the vegetables, including any juices into the bowl. Add the remaining well-whisked vinaigrette and toss to coat evenly. Set aside to come to room temperature, about 20-30 minutes.
Add the feta crumbles and fresh parsley then toss to coat. Taste and season with sea salt and freshly cracked black pepper, if needed. Serve and enjoy.