Roasted Veggie Pasta Salad with Creamy Cilantro Cashew Dressing

Name: Roasted Veggie Pasta Salad with Creamy Cilantro Cashew Dressing
Cuisine: European, Italian, Mediterranean
Ingredients: 3 cups dry pasta; 1 large zucchini, sliced into 1/4-inch-thick half moons; 1 small red bell pepper, cut into about 1-inch pieces; 1/2 medium red onion, cut into 3/4-inch squares; Drizzle of olive oil for roasting, or lemon juice for oil-free; Salt and freshly ground black pepper to taste; ½-pint grape or cherry tomatoes, halved; 2 cloves garlic, minced; 2 cups chopped kale; ¼ cup olives, halved (optional); 3/4 cup raw cashews, soaked overnight or cover with boiling water and soak for 1 hour; 1/2 cup fresh cilantro leaves; 1/4 large avocado; 1 large clove garlic; 1/2 teaspoon garlic powder; 1/4 onion powder; 1 teaspoon fresh lime juice, plus more to taste; 1/2 cup water; Salt and freshly ground black pepper