Cook the chicken. Season chicken with salt and pepper. Grill, bake, or pan-sear until cooked through (165°F/74°C). Let rest, then dice or shred. For speed, you can also use shredded rotisserie chicken.

Boil the pasta. Cook in well-salted water until just al dente. Drain and rinse briefly under cool water to stop cooking. Shake off excess water so the dressing doesn’t get diluted.

Make the dressing. In a large bowl, whisk Greek yogurt, olive oil, lemon zest and juice, grated garlic, Dijon, red wine vinegar, and honey (if using). Whisk in 3/4 cup Parmesan until smooth. Season with salt and plenty of black pepper.

Taste and adjust. You want a bright, savory, slightly tangy dressing. Add more lemon for acidity, Parmesan for umami, or a splash of water to loosen if too thick.

Prep the veggies. Halve tomatoes, dice cucumber, thinly slice red onion, and chop parsley. Pat any watery veggies dry to keep the salad from getting soggy.

Toss the base. Add the cooled pasta to the dressing and toss until well coated. This helps the dressing absorb into the pasta.

Add chicken and veggies. Fold in the chicken, tomatoes, cucumber, red onion, and parsley. If using spinach or arugula, add right before serving so it stays crisp.

Finish with Parmesan. Sprinkle in the remaining 1/4 cup Parmesan and toss again. Add roasted red peppers or nuts if you like for extra texture.

Chill or serve. For best flavor, cover and chill 30–60 minutes. Taste again and adjust seasoning before serving.

Garnish. Top with a drizzle of olive oil, more cracked pepper, and a final shower of Parmesan.