In a high-speed blender or food processor, blend 1 cup of Greek yogurt, the juice of 2 limes, and a handful of fresh cilantro until smooth and creamy. Set aside.

Bring a large pot of salted water to a boil. Add 375g of short pasta and cook according to the package directions, typically around 8-10 minutes until al dente. Drain and rinse with cold water.

In a large bowl, mix the cooled pasta, drained chickpeas, sweet corn, chopped cucumber, and diced red onion. Gently stir to distribute the ingredients evenly.

Drizzle the creamy cilantro lime dressing over the salad mixture. Toss all the ingredients to ensure each piece is generously coated.

Sprinkle crumbled feta cheese over the top of the salad, gently mix it in, and garnish with fresh cilantro leaves and an optional squeeze of lime juice. Serve immediately or refrigerate for serving later.