Bring a large pot of salted water to a boil. Add the uncooked fusilli pasta and cook according to the package directions, or until it's slightly past al dente.

While the pasta is boiling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt.

Once the pasta is done cooking, drain it and toss it with a little olive oil to prevent sticking. Allow it to cool to room temperature.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, chickpeas, arugula, sliced cucumbers, crumbled feta cheese, torn basil leaves, minced parsley, chopped mint leaves, and toasted pine nuts.

Pour the dressing over the pasta salad and toss everything together to coat. Taste and adjust with more lemon juice, salt, pepper, or a drizzle of olive oil if desired.

Enjoy the pasta salad right away or chill it in the refrigerator for a while before serving.