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 al dente. This usually takes about 10-12 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set aside.

2. Prepare the Vegetables: While the pasta is cooking, wash and prepare your fresh vegetables. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and chop the fresh parsley and dill. Having everything ready in separate bowls makes assembly quick and easy.

3. Whisk the Zesty Dressing: In a small bowl or a jar with a lid, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, black pepper, and optional red pepper flakes. Whisk vigorously until the dressing is well emulsified and creamy, or shake well if using a jar. Taste and adjust seasonings if needed.

4. Combine the Salad Components: In a large mixing bowl, add the cooled, drained pasta, shredded or diced cooked chicken, halved cherry tomatoes, diced cucumber, finely diced red onion, chopped parsley, and chopped dill.

5. Dress and Toss: Pour the freshly whisked lemon dressing over the pasta and chicken mixture. Using a large spoon or tongs, gently toss all the ingredients together until everything is evenly coated with the dressing.

6. Chill for Best Flavor (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld and deepen, and the pasta to fully absorb the delicious dressing.