1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the protein pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. The pasta should be tender but still have a slight bite.

2. Drain and cool the pasta: Once the pasta is cooked, drain it thoroughly in a colander. Rinse the pasta under cold water to stop the cooking process and cool it down quickly. This also prevents the pasta from sticking together. Let it drain completely.

3. Prepare the vegetables and chicken: While the pasta cooks, dice your cucumber, finely dice the red onion, halve the cherry tomatoes, and chop the fresh parsley. Shred or dice your cooked chicken into bite-sized pieces.

4. Whisk the dressing ingredients: In a medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder. Whisk until the dressing is smooth and well combined.

5. Combine all ingredients: In a large mixing bowl, add the cooled pasta, shredded chicken, halved cherry tomatoes, diced cucumber, diced red onion, and chopped parsley.

6. Dress the salad: Pour the prepared dressing over the pasta and chicken mixture. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing.

7. Season and chill: Taste the salad and season with salt and black pepper as needed. Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.