Boil a large pot of salted water. Add pasta and cook according to package directions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper until creamy.

In a large bowl, combine cooled pasta with diced chicken, drained chickpeas, thawed edamame, cherry tomatoes, cucumber, red onion, and feta cheese if using.

Pour the dressing over the pasta salad and toss gently until evenly coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, toss the salad gently again and adjust seasoning if necessary. Garnish with fresh herbs if desired.