Cook the pasta according to the package instructions. Drain, rinse under cold water, and set aside.

While the pasta is cooking, prepare the dressing by whisking together garlic powder, dried oregano, dried basil, salt, black pepper, white wine vinegar, and macadamia nut oil in a small bowl. Set aside.

Cut the cucumber into small pieces and halve the cherry tomatoes. Drain and rinse the chickpeas, and roughly chop the sun-dried tomatoes and Kalamata olives. Roughly chop the vegan feta.

In a large mixing bowl, combine the cooked pasta, cucumber, cherry tomatoes, chickpeas, sun-dried tomatoes, Kalamata olives, and vegan feta. Add the dressing and toss everything together until well combined.

Top with fresh basil leaves and serve immediately, or refrigerate until ready to serve.