1 pound dried macaroni
1 1/2 cups 2-percent Greek yogurt
1/2 cup crumbled feta (about 4 ounces)
1/4 cup olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
1 cup assorted cherry or pear tomatoes (about 8 ounces), halved or quartered if large
12 small radishes, cut into small wedges (about 1 cup)
2 medium carrots, shredded on the largest hole of a box grater (about 1/2 cup)
2 scallions, whites and green parts, sliced
1/2 English cucumber, seeded and cut into 1/4-inch dice (about 1 cup)
1/2 cup picked dill, roughly chopped
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