Preheat the oven to 400 degrees.
Chop all vegetables into bite sized pieces and add them to a large baking dish or sheet pan that can handle high heat. Drizzle with avocado oil and season with sea salt and black pepper. Toss well to evenly coat.
On a separate baking sheet, add the sliced chicken sausage in an even layer.
Place both pans in the oven. Roast the vegetables until tender and lightly browned, about twenty five to thirty minutes, stirring halfway through. Bake the chicken sausage for about fifteen minutes, flipping halfway, and keep an eye on it since it browns faster than the vegetables.
While everything is roasting, cook the pasta according to package directions until al dente. Drain the pasta but do not rinse it.
Transfer the cooked pasta to a large bowl and toss with olive oil, garlic powder, sea salt, and black pepper. Taste and adjust seasoning as needed.
Once the vegetables and sausage are fully cooked, toss them together and add them to the bowl with the pasta. Mix well and season with additional salt, pepper, and olive oil to taste.
Finish with shaved asiago or parmesan cheese if desired. Serve warm or allow to cool and enjoy cold over romaine or arugula.