Preheat a large pot of water and bring to a rolling boil over high heat, about 8–10 minutes. Add salt until water tastes like the sea (roughly 2 tablespoons salt per gallon).

Add 12 ounces whole wheat pasta to boiling water. Stir immediately to prevent sticking, 30 seconds. Cook for the time listed on the package minus 1 minute (usually 8–10 minutes total); the pasta should be tender but still slightly firm to bite. Checkpoint: Pasta should bend easily but retain a slight firmness in the center when bitten.

Place a colander in the sink and carefully drain the pasta. Do not rinse with warm water—let it cool under cold running water for 2–3 minutes, stirring occasionally, until completely cool to the touch. Checkpoint: Pasta should feel room-temperature and no longer steaming.

While pasta cools, prepare the dressing: In a small bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, and a pinch of salt and black pepper. Whisk vigorously for 1–2 minutes using a fork until slightly emulsified (the mixture should appear slightly thicker and lighter in color). Checkpoint: The dressing should coat the back of a spoon and not separate immediately when you stop whisking.

Prep vegetables while dressing rests: Halve 2 cups cherry tomatoes lengthwise (cut each one in half), dice 1 cucumber into 1/4-inch cubes, dice 1 red bell pepper into 1/4-inch pieces, dice 1 yellow bell pepper into 1/4-inch pieces, thinly slice 1/2 red onion into half-moons, and chop 1/4 cup fresh basil and 1/4 cup fresh parsley into bite-sized pieces. This should take 5–7 minutes total.

In a very large mixing bowl, combine the cooled pasta with diced cucumber, diced red and yellow bell peppers, halved cherry tomatoes, sliced red onion, and 1/2 cup kalamata olives (pit them first if using whole olives). Gently toss 2–3 times to distribute.

Add 1 cup drained and rinsed chickpeas, 1 cup corn kernels (if frozen, thaw under cold water first), most of the chopped basil and parsley (save a small handful for garnish), and 4 ounces crumbled feta cheese to the pasta mixture. Do not toss yet.

Pour the entire vinaigrette over the salad. Using two forks or salad servers, gently toss the entire mixture for 2–3 minutes, turning and lifting ingredients from the bottom of the bowl to the top, ensuring every piece of pasta and vegetable is lightly coated with dressing. Checkpoint: No puddles of dressing should remain at the bottom of the bowl; all ingredients should appear glistening and evenly coated.

Taste a small spoonful of the salad. If it needs more tang, add 1 teaspoon of vinegar. If it needs more salt or pepper, add 1/4 teaspoon at a time and toss again. Adjust until flavors are balanced—the dressing should taste slightly bold since it will mellow as the salad sits. Allow 2–3 minutes for each taste adjustment.

Let the salad rest on the counter for 15–20 minutes (or refrigerate for up to 4 hours) before serving. This allows the pasta to absorb the dressing and flavors to meld. If resting longer than 20 minutes, cover the bowl loosely with plastic wrap or aluminum foil.

Just before serving, gently stir the salad. If 1 cup baby spinach is being used, add it now and toss gently 2–3 times until the leaves are just mixed in (don't over-toss or spinach will bruise). Spinach will slightly wilt from the warm dressing but remain mostly raw and crunchy.

Transfer to a serving bowl or platter. Garnish with the reserved fresh basil and parsley (about 1–2 tablespoons), a light drizzle of extra virgin olive oil (about 1 teaspoon), and a crack of freshly ground black pepper. Serve immediately at room temperature or chilled, depending on preference. Checkpoint: The dish is ready to serve when it looks vibrant, all ingredients are evenly distributed, and the aroma is fresh and herbaceous with a noticeable tangy vinegar scent.