Preheat the oven to 425°F (218°C).

Toss diced sweet potatoes and halved Brussels sprouts with olive oil and kosher salt on a large baking sheet. Roast until golden brown and tender, about 40 minutes.

In a large mixing bowl, whisk together the remaining olive oil, sherry vinegar, kosher salt, black pepper, and minced garlic.

In a pot, bring salted water to a boil and cook the short pasta according to package instructions (8-10 minutes). Drain and rinse with cool water.

Combine the roasted vegetables, drained pasta, and olives with the dressing in the bowl. Toss until well coated.

Let the mixture cool down for about 20 minutes, then add chopped radicchio, crumbled goat cheese, and pepitas, and toss gently.

Cover the salad and refrigerate for at least 8 hours or overnight.

Before serving, toss the salad to redistribute the flavors.