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Preheat oven to 400F and line a large sheet pan with parchment paper.
To the pan, add bell peppers, zucchini, shallots, cherry tomatoes, broccoli and chickpeas. Drizzle with olive oil. Add garlic, salt and black pepper. Toss to combine.
Bake vegetables in the oven for about 25 minutes, tossing once halfway through cooking.
While the vegetables are in the oven, make the pasta according to package instructions and prepare the kale by drizzling with 1 tsp olive oil, a sprinkle of salt and gently massaging until soft.
Make the dressing by combining olive oil, balsamic vinegar, dijon mustard, dried basil, garlic powder, honey, salt and black pepper in a jar- whisk or shake to combine fully.
To make your salad- add kale to a large mixing bowl, top with pasta, roasted vegetables and feta cheese. Drizzle with balsamic dressing and toss to combine.