Cook pasta as directed on package; rinse and cool for 10-15 minutes.
Halve cherry tomatoes, thinly slice bell pepper and onion, and chop zucchini into small cubes; toss all into a large bowl. Drain and rinse chickpeas; add to veggies.
Mix in basil, salt, pepper, olive oil, and vinegar. Add cooled pasta; toss to coat evenly.
Sprinkle with parmesan cheese. Serve with orange wedges on the side.