Pasta Salad with Chickpeas, Walnuts and Arugula - Half Cup Habit

Ingredients

• 4 ounces mozzarella cheese (fresh*)
• black pepper (freshly ground)
• 1/2 pound pasta (whole wheat shells; small or medium-sized (up to 1-inch), dried)
• 1/2 cup parmesan cheese (freshly grated)
• 1 cup arugula ((about 8 ounces)**, packed, coarsely chopped)
• 1 cup walnuts (California; toasted, coarsely chopped)
• 2 cups tomatoes (cherry; halved or quartered)
• 1 15 oz can chickpeas (rinsed, drained (1 3/4 cups cooked chickpeas))
• 1/4 cup balsamic vinegar
• 1 tsp garlic ((about 1 good-sized clove), minced or crushed)
• 3/4 tsp salt ((plus some for the pasta cooking water))
• 1 tsp thyme (dried)
• 1/2 tsp oregano (dried)
• 1/4 cup olive oil