1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until it’s al dente (slightly firm to the bite). Once cooked, drain the pasta well and rinse it under cold water to stop the cooking process and cool it down. Set aside.

2. Prepare the chicken and vegetables: While the pasta cooks, shred or dice your cooked chicken. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop the fresh parsley. Place all these prepared ingredients into a large mixing bowl.

3. Whisk the lemon dressing: In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is well combined and emulsified.

4. Combine ingredients: Add the cooled, drained pasta to the large mixing bowl with the chicken and vegetables.

5. Dress the salad: Pour the lemon dressing over the pasta, chicken, and vegetables.

6. Toss everything together: Gently toss all the ingredients until everything is evenly coated with the dressing.

7. Add optional cheese (if using): If you’re adding crumbled feta cheese, sprinkle it over the salad and give it one final gentle toss.

8. Serve immediately or chill: For the best flavor, allow the salad to chill in the refrigerator for at least 15-20 minutes before serving, allowing the flavors to meld.