Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, chickpeas, red bell pepper, red onion, feta cheese, and parsley.
In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, dried oregano, salt, and pepper.
Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
