Preheat oven to 400°F (200°C). Line large rimmed baking sheet with parchment paper. Pat vegetables with paper towel, absorbing as much moisture as possible from thawing. On prepared baking sheet, toss together vegetables, 2 tbsp (30 mL) olive oil, Italian herb blend, and ½ tsp (2 mL) each salt and pepper. Roast in oven for about 15 minutes or until tender.
Meanwhile, cook pasta until al dente according to package directions. In last minute of cooking, add peas and corn; drain and rinse under cold water, then drain again. Transfer to large mixing bowl; add sun-dried tomatoes.
In small mixing bowl, whisk together remaining olive oil, lemon juice, chopped shallot, garlic, and remaining salt and pepper; pour over pasta mixture. Add roasted vegetables; toss gently to coat. Just before serving, toss with spinach. Serve warm or chilled.
Tip: Add cooked chicken, fish, hard-boiled eggs or cooked chickpeas for added protein.