Start a pot of salted water boiling. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse with cold water.

In a large bowl, combine the cherry tomatoes, red bell pepper, cucumber, chickpeas, mozzarella balls, black olives, red onion, and fresh basil.

In a jar, mix the olive oil, balsamic vinegar, Italian seasoning, and a pinch of salt and pepper. Shake until blended.

Add the cooled pasta to the bowl of veggies and pour the dressing over everything. Toss gently until well coated.

Let the salad sit for at least 20 minutes in the fridge to allow the flavors to marry.