Cook your pasta according to the package's instructions (mine took 5-6 minutes).
Add your arugula, rinsed garbanzo beans, chopped artichokes, sliced cucumbers, julienned carrots, basil, and sun-dried tomatoes to a large mixing bowl.
Make your dressing: in a small bowl, add your olive oil, dijon mustard, lemon juice, apple cider vinegar, minced garlic, thinly sliced shallot, and capers. Whisk. Add more olive oil if you'd like.
Add your cooled pasta to the salad base. Evenly mix all ingredients together.
Pour your homemade dressing into the large mixing bowl and evenly coat your veggies and pasta. Sprinkle your goat cheese on top and serve.