Bring a pot of salted water to a boil and cook rotini as directed, set aside to cool.

Preheat oven to 425 degrees. On a rimmed baking sheet, arrange chopped up zucchini and squash pieces.

Drizzle zucchini and squash with olive oil and season with salt, pepper, garlic powder and onion powder. Roast for about 20 minutes, flipping halfway through. During the last 5 minutes of cooking, toss the pine nuts onto the pan to toast; remove the baking sheet from the oven when done cooking and set aside to cool.

In a bowl, combine ¼ cup of olive oil with red wine vinegar, lemon juice and zest and minced garlic. Whisk to combine and then toss with the cooked pasta, zucchini, squash and pine nuts.

Fold in the chopped fresh basil with salt and pepper to taste; serve at room temperature.