1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. This usually takes about 8-12 minutes. You want the pasta to be tender but still have a slight bite.

2. Prepare the Chicken (if not pre-cooked): While the pasta cooks, if your chicken isn’t already cooked, quickly shred or dice your pre-cooked chicken breast. If cooking raw chicken, pan-fry or boil until cooked through, then shred or dice.

3. Chop the Vegetables: While the pasta cooks, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, pit and halve the Kalamata olives, and thinly slice the red onion. Chop the fresh parsley.

4. Drain and Cool the Pasta: Once the pasta is al dente, drain it thoroughly in a colander. Rinse it under cold water to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps the salad stay fresh. Let it drain completely.

5. Whisk the Dressing: In a small bowl, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Whisk vigorously until all ingredients are well combined and the dressing is emulsified. Taste and adjust seasonings as needed.

6. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, shredded chicken, crumbled feta cheese, halved cherry tomatoes, diced cucumber, halved Kalamata olives, and sliced red onion.

7. Dress and Toss: Pour the prepared dressing over the pasta and vegetable mixture. Add the chopped fresh parsley. Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.

8. Chill and Serve: For best flavor, cover the bowl and refrigerate the pasta salad for at least 15-20 minutes before serving. This allows the flavors to meld beautifully.