In a skillet set over medium-high heat, cook 1 tbsp olive oil, yellow onion, and garlic until onion starts to become translucent.
In a separate pot, cook chickpea pasta as directed on container.
Add squash and zucchini. Cook for about 7 minutes or until the vegetables become tender.
Add remaining vegetables (sweet bell pepper, sundried tomatoes), remaining olive oil, dried oregano, garlic powder, salt, and pepper. Cook for about 7 minutes so the new vegetables become tender.
Drain pasta just before it become al dente and add to skillet with remaining ingredients. Stir in balsamic vinegar and heat through, approximately 5 minutes. Add more salt or pepper, if desired.
Serve warm, topped with cheese.