Cook the pasta by boiling water, adding salt, and stirring in chickpea rotini pasta for 6-8 minutes until al dente. Drain and rinse with cold water.

Sear the Halloumi by slicing it into cubes, heating a skillet over medium heat, and cooking the cubes for 2-3 minutes on each side until golden-brown. Remove and cool.

Whisk the dressing by combining olive oil, red wine vinegar, Dijon mustard, minced garlic, and seasoning with salt and pepper in a bowl or jar until well emulsified.

Combine the salad ingredients by mixing cooled pasta with chopped red bell pepper, cucumber, broccoli, tomatoes, and onion. Gently fold in parsley, basil, feta, and olives.

Add the dressing and Halloumi to the salad, ensuring everything is coated without breaking the Halloumi. Stir gently to combine.

Chill the salad for at least 30 minutes in the refrigerator before serving to allow flavors to meld.