In a large pot, bring salted water to a boil over medium-high heat. Add ditalini pasta and cook for 8–10 minutes or until al dente. Drain and set aside.

Rinse the drained ditalini pasta under cold running water. Spread on a clean towel to absorb moisture.

In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.

In a large mixing bowl, combine the cooled pasta with cucumbers, cherry tomatoes, red onion, olives, roasted red peppers, and chickpeas. Add mozzarella and herbs.

Pour dressing over the mixed ingredients and gently toss until well coated.

Cover and refrigerate for at least 30 minutes before serving.

Toss the salad before serving, and garnish with extra cheese or fresh herbs if desired.