In a high-speed blender or food processor, combine Greek yogurt, fresh cilantro, lime juice, and a pinch of salt. Blitz until smooth and creamy, about 1–2 minutes.

Bring a large pot of salted water to a rolling boil. Add chosen pasta and cook according to package instructions for about 8–10 minutes until al dente. Drain and cool under cold water.

In a large mixing bowl, combine the cooked pasta, drained chickpeas, canned corn, diced cucumber, and chopped red onion. Gently fold the ingredients together.

Drizzle the creamy cilantro lime dressing over the salad mixture. Toss gently to ensure even coating.

Sprinkle the crumbled feta cheese over the salad and mix lightly to integrate.

Transfer to a serving dish and garnish with additional cilantro and a squeeze of lime juice, serve immediately or refrigerate.