meditrranean pasta salad recipe

Kosher salt 8 oz. dried, short pasta, such as gemelli, penne, or bowtie 1 (15-oz.) can chickpeas, rinsed, drained 1 large red bell pepper, seeds and ribs removed, chopped 1 Persian cucumber, quartered lengthwise, chopped 2 scallions, chopped 3/4 c. crumbled feta 1/2 c. chopped mixed pitted olives 1/2 c. chopped sun-dried tomatoes 1 Tbsp. chopped fresh mint 1 Tbsp. chopped fresh oregano 1 tsp. za’atar seasoning 2 cloves garlic, grated 1/2 c. mayonnaise 3 Tbsp. fresh lemon juice 1 Tbsp. harissa paste