Fill a large pot with salted water and bring it to a boil over high heat. Add the fusilli pasta and cook according to package directions until al dente, typically 9 to 11 minutes, stirring occasionally to keep the pasta from sticking together. When done, drain the pasta through a colander and immediately coat it with a drizzle of olive oil. Transfer to a large sheet pan or bowl and allow it to cool at room temperature for 10 to 15 minutes while you prepare the other components.

Prepare the dressing by combining the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt in a small bowl. Whisk vigorously until the mixture is smooth and emulsified, then taste and adjust seasoning as needed for a balanced, bright, herbaceous flavor. Roughly chop the fresh basil, parsley, and mint, keeping each herb separate in its own pile to maintain vibrancy and prevent bruising until you're ready to add them to the salad.

As the pasta cools, prepare all the vegetables and add-ins. Cut the cherry tomatoes in half and slice the cucumbers into thin half-moon shapes. Rinse the chickpeas under cold water, then dry them thoroughly using a clean towel or by letting them air-dry to prevent excess moisture from diluting the dressing. Halve the kalamata olives and give the toasted pine nuts a rough chop. Keep each prepared component in its own bowl to make assembly easier and ensure even distribution.

Transfer the cooled pasta to a large serving bowl. Add the halved cherry tomatoes, dried chickpeas, sliced cucumbers, halved kalamata olives, and chopped pine nuts. Toss in the arugula and crumbled feta cheese. Pour the prepared dressing over the mixture and use gentle tossing motions to coat everything evenly, allowing the combination of slightly warm pasta and room-temperature vegetables to meld the flavors without wilting the greens. Fold in the chopped basil, parsley, and mint, but reserve a small handful of basil leaves for garnish at the end.

Give the assembled salad a final taste and make any needed adjustments to the seasoning. Add an extra squeeze of lemon juice for more brightness, a pinch of sea salt for depth, or a drizzle of olive oil for richness. Scatter the reserved fresh basil over the top as a garnish and serve right away while the pasta is still slightly warm and the vegetables maintain their crisp texture. For best results, enjoy the salad immediately, though it can be refrigerated for up to 2 hours if necessary and brought back to room temperature before serving.