Bring a large pot of salted water to a boil on the stovetop.

Cook the 250 g dry pasta in the boiling water until al dente, following the package timing.

Reserve 30 ml pasta cooking water, then drain the pasta in a colander.

Dice the cucumber and halve the 150 g cherry tomatoes on a cutting board.

Chop the 80 g sun-dried tomatoes and the 80 g olives into bite-size pieces.

Whisk 45 ml olive oil with 10 ml arrabbiata sauce in a small bowl.

Whisk 5 ml honey and 15 ml lemon juice into the dressing.

Season the dressing with 2 g black pepper and 1.5 g salt, then whisk in the 30 ml reserved pasta water if a looser sauce is desired.

Add the cooked pasta, 150 g cooked chickpeas, cucumber, cherry tomatoes, sun-dried tomatoes, and olives to a large mixing bowl.

Pour the dressing over the pasta mixture and toss until evenly coated.

Fold in the 100 g arugula and crumble the 100 g feta cheese over the salad.

Serve immediately, or chill the pasta salad before serving for a colder meal.