1. Cook the pasta to al dente: Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until it’s al dente (firm to the bite). This usually takes about 10-12 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent it from sticking. Set aside to cool completely while you prepare the other ingredients.

2. Prepare the fresh vegetables: While the pasta is cooking and cooling, wash and prepare your vegetables. Halve the cherry tomatoes, dice the English cucumber, thinly slice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley and dill. Having all your vegetables ready makes assembly quick and easy.

3. Rinse and drain the chickpeas: Open the can of chickpeas, pour them into a colander, and rinse them thoroughly under cold running water. This removes any excess sodium and improves their texture. Drain them well and set them aside.

4. Whisk together the healthy dressing: In a small bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Whisk vigorously until all ingredients are well combined and the dressing is emulsified. Season with salt and black pepper to taste. Taste and adjust seasonings as needed – you might want a little more vinegar for tang or more salt.

5. Combine all the salad components: In a large mixing bowl, combine the cooled pasta, rinsed chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, and halved Kalamata olives.

6. Dress and toss the salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.

7. Chill and serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes, or ideally for a few hours, to allow the flavors to meld. Before serving, give it another gentle toss. If desired, sprinkle with crumbled feta cheese right before serving.