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. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and prevent it from sticking together. Set aside to cool completely.

2. Prepare the vegetables: While the pasta is cooking, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and chop the fresh parsley. Aim for uniform pieces for an appealing look and even distribution in the salad.

3. Shred or dice the chicken: If you haven’t already, shred or dice your cooked chicken breast into bite-sized pieces. Ensure the pieces are small enough to mix easily with the pasta and vegetables.

4. Whisk the dressing: In a medium bowl, combine all the dressing ingredients: Greek yogurt, olive oil, lemon juice, minced garlic, Dijon mustard, dried Italian seasoning, salt, and black pepper. Whisk vigorously until the dressing is smooth and well combined. Taste and adjust seasonings if needed; you might want a little more lemon or garlic.

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

6. Dress the salad: Pour the prepared garlic Parmesan dressing over the pasta and chicken mixture. Add the 1/4 cup of grated Parmesan cheese.

7. Toss and chill: Gently toss all the ingredients until everything is evenly coated with the dressing. Ensure the dressing reaches all the nooks and crannies of the pasta. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best taste.

8. Serve and garnish: Before serving, give the salad another quick toss. You can garnish with extra fresh parsley or a sprinkle of additional Parmesan cheese for a finishing touch.