1. Cook the Pasta to Perfection: Bring a large pot of salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until it’s al dente (firm to the bite). Once cooked, drain the pasta thoroughly and rinse it with cold water to stop the cooking process and cool it down. Set aside to drain completely.

2. Prepare the Chicken and Vegetables: While the pasta is cooking, prepare your chicken and vegetables. If using leftover chicken, shred or dice it into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, halve the Kalamata olives, and finely dice the red onion. Chop the fresh parsley. Having all your ingredients prepped and ready makes assembly a breeze.

3. Whisk Together the Creamy Greek Dressing: In a medium bowl, combine the plain Greek yogurt, olive oil, red wine vinegar, fresh lemon juice, dried oregano, and garlic powder. Whisk vigorously until the dressing is smooth and well combined. Season with salt and black pepper to taste. Taste and adjust seasonings as needed.

4. Combine the Salad Components: In a large mixing bowl, add the cooled, drained pasta, shredded or diced chicken, halved cherry tomatoes, diced cucumber, halved Kalamata olives, and finely diced red onion.

5. Dress and Toss the Salad: Pour the prepared creamy Greek dressing over the pasta and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.

6. Fold in the Feta and Parsley: Carefully fold in the crumbled feta cheese and chopped fresh parsley. Give it one final gentle toss to distribute these ingredients.

7. Chill Before Serving: For the best flavor and texture, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.