Bring a large pot of salted water to a boil. Drop in the fusilli pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking. Once done, drain the pasta and run it under cold water to halt the cooking process. Set it aside to cool completely.

While the pasta cooks, chop the cucumbers, bell peppers, and onion. For this salad, I love the pop of color from fire-roasted red bell peppers. They add a smoky depth! Use a sharp knife for thin slices. You want them to be bite-sized.

In a large bowl, combine the drained chickpeas. The chickpeas not only offer protein but also a delightful texture. Mix in the chopped parsley or mint, which brings a fresh touch.

Once the pasta has cooled, add it to the bowl with the chickpea mixture. Toss in the cucumbers, olives, red onion, and bell peppers. Be gentle, as you want to keep the pasta intact while blending the veggies.

In a small bowl or jar, whisk together the red wine vinegar, minced garlic, Dijon mustard, olive oil, salt, pepper, and honey. This dressing is the magic — it balances the flavors beautifully! If using a jar, put the lid on tightly and shake until well combined.

Pour the vinaigrette over your pasta and vegetable medley. Gently toss everything together until the salad is evenly coated. It should glisten just enough to entice the appetite.

Serve immediately for the freshest flavor or let the salad sit for about 30 minutes to let the flavors meld. Top with crumbled feta cheese right before serving to preserve its texture.