Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse with cold water to cool completely.

While the pasta cooks, prepare the vinaigrette. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Whisk or shake until well emulsified.

In a large serving bowl, combine the cooled pasta, diced chicken, chickpeas, mozzarella pearls, cherry tomatoes, cucumber, black olives, and red onion.

Pour the prepared vinaigrette over the salad and toss gently to combine, ensuring everything is evenly coated.

For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.