While you're getting organized, prepare all your fresh ingredients since this is a cold salad and you want everything prepped before assembly. Cut the tomatoes into 1/2-inch cubes and place in a large bowl. Peel the cucumber and slice it into 1/4-inch rounds. Finely mince the garlic clove and thinly slice the red onion. Roughly chop the fresh mint and parsley, keeping them separate. This prep work ensures smooth assembly once the pasta is cooked.

Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy in the cold salad. Set aside to drain well while you build the other components.

In a small jar with a tight-fitting lid, combine the minced garlic, lemon juice, Dijon mustard, oregano, salt, and black pepper. Add the canola oil and shake vigorously for 30 seconds until the dressing is well emulsified and creamy. I find freshly squeezed lemon juice makes a noticeable difference in brightness compared to bottled, so it's worth the extra effort. Pour about three-quarters of the dressing into the large bowl with the tomatoes, then add the cucumber slices, drained chickpeas, and sliced red onion. Gently toss to coat everything evenly with the dressing.

Add the cooled pasta from Step 2 to the vegetable mixture and toss gently to combine. Crumble the feta cheese over the top and sprinkle with the chopped mint and parsley. Drizzle the remaining dressing over everything and toss gently once more—I prefer President brand feta for its tanginess, which really shines through in this dish. Let the salad sit at room temperature for 15 minutes before serving, allowing the flavors to meld and the pasta to absorb some of the dressing.