Cold Pasta Salad with Veggies for 8

Instructions:

1. Boil a large pot of salted water and cook the pasta for 1 minute less than the package directions to ensure it remains al dente. Drain in a colander without rinsing.
2. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, salt, and black pepper until well combined.
3. Immediately transfer the warm pasta to a large mixing bowl. Pour half of the prepared vinaigrette over the hot noodles and toss well, letting it sit for 5 minutes to absorb the flavor.
4. Fold in the drained chickpeas, diced red bell pepper, diced cucumber, minced red onion, and halved cherry tomatoes.
5. Pour the remaining vinaigrette over the salad and toss gently until vegetables are glossy and well-coated.
6. Stir in the chopped fresh parsley last to maintain its bright green color.