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Cook the cavatelli according to package, drain, rinse with cold water, drain again and toss with a few drops olive oil to prevent sticking and set aside in a large bowl.
Preheat the oven to 400 and roast the bell peppers whole on a sheet pan for 20 minutes. Let cool enough to handle then remove seeds and stems and chop rustically and add to bowl with the pasta.
Make the dressing by combining parsley, mint, dill, garlic, lemon, maple syrup, salt and pepper in a blender and pureeing until smooth and creamy.
Add the blended dressing mixture to the pasta and mix until well coated.
Add cucumbers, tomatoes, olives, garbanzos and fresh herbs to the bowl and toss well.
Top with fresh ground black pepper.
Eat within 3-4 days for best quality