Begin by boiling a pot of salted water and cooking the whole grain pasta until it reaches a firm texture.
Once done, drain the pasta and rinse it under cold water to halt the cooking process. Allow it to cool completely.
In a large bowl, mix together the grape tomatoes, zucchini, sweet onion, lentils, goat cheese, and green onions until well combined.
In a separate small bowl, blend the avocado oil, balsamic vinegar, onion powder, dried basil, salt, and pepper until smooth.
Introduce the cooled pasta to the vegetable and lentil mixture, then drizzle the dressing over everything.
Gently fold the ingredients together until they are evenly coated.
Taste the mixture and adjust the seasoning as needed.
For the best flavor, refrigerate the bowl for at least 30 minutes before serving, allowing the ingredients to meld beautifully.
Serve the pasta bowl chilled or at room temperature, and sprinkle with chopped cilantro if you like.