Begin by boiling water in a large pot and cook the whole grain pasta until it reaches a firm yet tender texture, following the package directions.

Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set it aside to cool.

In a spacious bowl, mix together the grape tomatoes, zucchini, red bell pepper, lentils, goat cheese, shallots, and fresh basil.

In a separate small bowl, combine the olive oil, balsamic vinegar, onion powder, dried thyme, salt, and black pepper, whisking until the mixture is well blended.

Introduce the cooled pasta to the bowl filled with the vegetable and lentil mixture. Drizzle the dressing over the top and gently fold everything together until well incorporated.

Sample the salad and tweak the seasoning if needed. For enhanced flavor, allow the pasta bowl to chill in the refrigerator for a minimum of 30 minutes before serving.