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Fall Pasta Salad With Harvest Vegetables

Ingredients

• 1
• pound Brussels sprouts, halved
• 2
• medium sweet potatoes, peeled, cut into 1-inch pieces
• 1/2
• cup plus 2 tablespoons olive oil, divided
• 2
• teaspoons kosher salt, plus more to taste, divided
• 1/2
• cup sherry vinegar
• 1
• teaspoon freshly ground black pepper
• 1
• clove garlic, grated
• 1
• (16-ounce) box fusilli
• 1
• cup pitted Castelvetrano olives, roughly chopped
• 1
• small head radicchio, thinly sliced
• 1
• (4-ounce) log goat cheese
• 1/2
• cup hulled pepitas

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