Toss the thinly sliced carrots and parsnips with 2 tablespoons olive oil, salt and pepper, place on sheet tray and roast for 20-25 minutes or until lightly browned and cooked through. Set aside to cool down.
Meanwhile, bring a large pot of water to a boil and cook the pasta one minute less than package directions, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
Once cooled, combine the pasta with all the remaining ingredients (onion, lemon juice, basil, and mozzarella); season with salt and pepper, to taste.
