Greek Pasta Salad with Feta and Chicken

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12 ounces ditalini or other pasta

1/2 cup reduced-sodium chicken broth

1 tablespoon olive oil

1 tablespoon red wine vinegar

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and ground black pepper

2 cups cooked cubed chicken (about 1 pound)

1 green bell pepper, seeded and diced

1/4 cup chopped fresh mint leaves

1/2 cup crumbled feta cheese