Begin by boiling a large pot of salted water over high heat. Add your chickpea pasta and cook according to the package instructions, typically around 7-9 minutes.

After draining the pasta, rinse it thoroughly under cold running water to stop the cooking process. Transfer the cooled pasta into a large mixing bowl.

In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.

Add your chopped vegetables to the bowl with the cooled pasta. Toss in freshly chopped herbs and stir gently to combine.

Pour the prepared dressing over the pasta and vegetable mixture, ensuring every piece is coated. Toss gently.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Taste the salad and adjust seasoning as needed before serving.

Scoop out portions into bowls or onto plates and garnish with fresh herbs or cheese if desired.