Preheat the oven to 425°F (220°C).

Toss Brussels sprouts and sweet potatoes with olive oil and kosher salt. Spread on a baking sheet and roast for about 40 minutes.

Whisk together olive oil, sherry vinegar, kosher salt, pepper, and minced garlic in a large mixing bowl to prepare the vinaigrette.

Cook the pasta according to package instructions until al dente. Drain and cool slightly.

Combine roasted vegetables and cooled pasta in a large bowl, then pour vinaigrette over and toss gently.

Fold in radicchio, goat cheese, and pepitas.

Cover and refrigerate for at least 8 hours or overnight before serving.