Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients; shake well.
In large bowl, combine garbanzo beans, olives, onions, tomatoes and cucumber; mix gently. Add cooked rigatoni. Pour dressing over salad; mix gently. If desired, cover and refrigerate until serving time.
To serve, arrange salad greens on serving platter or individual salad plates. Spoon salad over greens; sprinkle with cheese.