Wagon Wheels With Chickpeas & Creamy Lemon-Dill Dressing

12 oz wagon wheels
1 can chickpeas, rinsed and drained
2 celery stalks, chopped
1 green bell pepper, chopped
1 cup mayonnaise
1 cup plain yogurt
1/4 cup chopped fresh dill
juice and grated zest of 1 lemon
1 garlic clove, minced
1/2 tsp salt
1/8 tsp freshly ground black pepper

1) Cook the wagon wheels in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain; rinse with cool water; drain again.
2) Combine the pasta, chickpeas, celery and green pepper in a large bowl. Separately whisk the mayonnaise, yogurt, dill, lemon juice and zest, garlic, salt and pepper until blended.
3) Fold the dressing into the pasta mixture and serve at once.

Review: Mike made this. It's been a long week and he's helped quite a bit. I really loved this, mostly because I really love dill. It was a cold dish, which is great in the summer. Yet, it's cold in Idaho and I can't quite claim it's summer yet. :(