Preheat oven to 350 degrees and set a pot of salted water to boil.
Place parchment paper on a baking sheet and spread peppers, olives, artichoke hearts, cherry tomatoes and garlic cloves on top.
Drizzle the vegetables with the olive oil and sprinkle with the Italian herbs, garlic powder and salt. Roast for 30 minutes.
While the vegetables roast, add the pasta to the boiling water. Cook according to package directions. Drain and add to a large serving bowl.
When vegetables are cooked, add them to the bowl with the pasta. Stir in the white beans and cheese.
Toss with the vinegar and fresh basil.
Serve at room temperature or store in the refrigerator until ready to eat.