Mediterranean Pasta Salad with Chickpeas

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions for al dente.
2. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process.
3. Transfer the cooled pasta to a large mixing bowl.
4. Add the drained chickpeas, diced cucumber, bell pepper, red onion, and sliced olives to the bowl.
5. Fold in the julienned sun-dried tomatoes and crumbled feta gently to avoid breaking the cheese curds.
6. Stir in the fresh parsley until evenly distributed.
7. In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
8. Whisk vigorously or shake the jar until the mixture is emulsified and looks creamy and unified.
9. Pour the dressing over the pasta mixture and toss until well coated.
10. Chill the salad for at least 30 minutes before serving to allow flavors to infuse.