Cook Chickpea Pasta (8 ounce) according to package directions.
Combine Olive Oil (1/4 cup), Honey (2 tablespoon), Apple Cider Vinegar (1 tablespoon), Garlic (1 clove), Sea Salt (1 teaspoon), Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon), Italian Seasoning (1 teaspoon), and Onion Powder (1/4 teaspoon) in a small bowl and whisk together.
Add Carrot (1/2 cup), Green Bell Pepper (1/2), Red Bell Pepper (1/2), Yellow Squash (1), Zucchini (1), and Sweet Onion (1) to a large skillet, pour dressing over veggies and stir to coat. Cook over medium heat for 10-12 minutes or until vegetables are tender and cooked to your preference.
Once pasta has cooked, drain and add to vegetables. Stir until well combined.
Sprinkle with Colby & Monterey Jack Cheese (1/2 cup) and Vegetarian Parmesan Cheese (2 tablespoon). Allow cheese to melt then serve.