Preheat oven to 425 degrees F (220 degrees C).
Place the Red Bell Pepper (1), Yellow Bell Pepper (1) and Orange Bell Pepper (1) into oven and cook until skin is papery and blackened, about 35 to 45 minutes.
Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
On a large baking sheet combine the Zucchini (1), Yellow Squash (1), Red Onion (1), Grape Tomatoes (3 cup), Garlic (3 clove), Dried Basil (1 teaspoon), Dried Oregano (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), Olive Oil (3 tablespoon), Kosher Salt (3/4 teaspoon) and Ground Black Pepper (1/2 teaspoon). Toss to combine.
Add the Italian Sausage (1 pound) and spread everything into an even layer on the baking sheet. Roast for 35 to 40 minutes.
While vegetables are roasting, prepare the Cavatappi Pasta (1 pound) and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl.
Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl.
Add the Kalamata Olives (1/2 cup), Capers (2 tablespoon), and Red Wine Vinegar (1 tablespoon). Toss to combine.
Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices.
Sprinkle with Fresh Basil (2 tablespoon) and Fresh Parsley (2 tablespoon).