Bring water to a boil in the large pot and cook 4 oz of short pasta until tender according to its package directions.

Drain the cooked pasta in the colander and let it cool for 5 minutes.

Toss the cooked pasta with 1 tsp Italian seasoning and 2 tbsp Parmesan cheese.

Coat the seasoned pasta with 4 sprays of cooking oil spray and transfer it to the air fryer basket.

Air fry the pasta at 360°F for 10 to 12 minutes and shake the basket halfway through.

Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.

Dice the bell pepper and add all prepared vegetables to the large mixing bowl.

Add the chickpeas and crumbled feta cheese to the vegetables.

Whisk 3 tbsp olive oil with 2 tbsp red wine vinegar, 1 tsp dried oregano, salt, and black pepper.

Toss the Greek chickpea salad with the dressing and top it with the crispy pasta immediately before serving.