Prepare ingredients: Chop tomatoes, clean asparagus, slice green beans and carrots, chop onion and garlic, slice red bell pepper.

Cook pasta: Boil water with salt and oil, add farfalle pasta and cook for 12-15 minutes until al dente.

Drain pasta: Drain cooked pasta and rinse under cold water, then drizzle with oil.

Prepare tomato sauce: Heat oil in a skillet, saute garlic until softened, then add onions and saute until light brown.

Roast tomatoes: Add chopped tomatoes, salt, paprika, pepper, and sugar to the skillet. Saute until tomatoes are well-roasted (about 15 minutes).

Blend sauce: Cool the roasted tomato mixture and blend it into a smooth paste.

Roast vegetables: Heat olive oil in a saucepan. Add carrots and green beans, sprinkle with salt, and roast until tender.

Add bell peppers and asparagus: Add red bell peppers and asparagus and roast until softened but still crunchy.

Add peas: Add green peas and cook for 2 minutes to retain their fresh color.

Assemble salad: Transfer roasted vegetables to a large mixing bowl.

Toss salad: Add cooked pasta, roasted tomato sauce, salt, pepper, oregano, and torn basil leaves.

Mix well: Toss the salad to combine all ingredients.

Adjust seasoning: Taste and adjust seasonings as needed.

Serve: Serve the pasta salad warm or cold.