Mediteranean Pasta, Chickpea, and Fennel Salad with Creamy Feta-Dill Dressing — Three Many Cooks

Ingredients

• Salt
• 12 ounces Dreamfields elbow macaroni
• 1 cup each: crumbled feta cheese and Greek yogurt
• ½ cup each: olive oil, red wine vinegar, and chopped fresh dill
• 2 garlic cloves
• 2 cans (15 to 16 ounces each) chickpeas, drained
• 1 large fennel trimmed, cored, and sliced thin
• 1 medium yellow bell pepper, stemmed, cored, and cut into short strips
• 1 small red onion, halved and sliced thin
• ½ cup pitted kalamata olives, coarsely chopped
• Ground black pepper