For the salad:

1 package whole wheat fusilli pasta (or other small, chunky shape)
½ of an English cucumber, cut into chunks
⅔ cup cherry tomatoes, halved
1 bell pepper, cut into chunks
½ cup kalamata olives, pitted
½ cup crumbled feta cheese
1 cup cooked chickpeas, or half a 19 oz can, rinsed and drained
⅓ cup chopped fresh flat-leaf parsley
1-2 kale leaves, tough rib removed and remainder chopped

For the vinaigrette:

½ teaspoon lemon zest
Juice of 1 medium-sized lemon
½ teaspoon balsamic vinegar
½ teaspoon dried oregano
¼ teaspoon garlic powder
1 teaspoon grainy mustard
3 tablespoons extra virgin olive oil
Salt & pepper to taste