In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, red pepper flakes, salt, and black pepper. I use Grey Poupon mustard specifically because it helps emulsify the dressing and creates a more cohesive texture that clings to the pasta. Seal the jar and shake vigorously for 30 seconds until the vinaigrette is well combined and slightly emulsified. Set aside while you prepare the remaining components.

Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to package directions until al dente—this usually takes 8-10 minutes depending on the shape. Fusilli or rotini work best for this salad because their spiral or corkscrew shape holds the vinaigrette beautifully. Drain the pasta and rinse it under cold running water until completely cooled, stirring occasionally to ensure even cooling and to prevent clumping.

While the pasta cooks, prepare all your vegetables and herbs to streamline assembly. Peel and dice the cucumber into 1/2-inch half moons, thinly slice the red onion to distribute its bite evenly throughout the salad, halve or quarter the tomatoes depending on their size, and roughly chop the kalamata olives. Finely chop the parsley and mint—I like to keep the herbs separate until the final toss so their bright color and flavor remain vibrant. This mise en place approach ensures everything is ready when you need it.

In a large bowl, combine the cooled pasta from Step 2 with the drained chickpeas, prepared vegetables from Step 3 (cucumber, red onion, tomatoes, and olives), and the crumbled feta cheese. Pour the vinaigrette from Step 1 over the mixture and toss gently but thoroughly, ensuring every component is coated evenly. Add the chopped parsley and mint, then toss once more to distribute the herbs throughout. The salad can be served immediately while the flavors are fresh and distinct, or refrigerated for up to 30 minutes to allow the flavors to meld.