1. Cook the Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until it’s al dente (firm to the bite). Overcooked pasta will become mushy in the salad, so keep an eye on it.

2. Drain and Cool the Pasta: Once cooked, drain the pasta thoroughly in a colander. Rinse it with cold water to stop the cooking process and cool it down quickly. This prevents the pasta from sticking together and ensures the salad stays refreshing.

3. Prepare the Vegetables and Chicken: While the pasta cooks, dice your cooked chicken breast, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.

4. Whisk Together the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined. Taste and adjust seasonings as needed.

5. Combine All Ingredients: In a large mixing bowl, add the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.

6. Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss everything gently until all the ingredients are evenly coated with the dressing.

7. Chill Before Serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This step is crucial for a truly delicious Greek pasta salad.