1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package directions until al dente. This usually takes about 10-12 minutes. The pasta should be tender but still have a slight bite.

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. This prevents the pasta from becoming gummy and ensures a refreshing salad. Let it drain well.

3. Prepare the vegetables and chicken: While the pasta cooks, finely chop the red onion, parsley, and dill. Drain and quarter the canned artichoke hearts. If your cooked chicken is not already shredded or diced, prepare it now.

4. Whisk the 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 slightly emulsified. The dressing should look smooth and slightly creamy.

5. Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, cooked chicken, quartered artichoke hearts, chopped red onion, fresh parsley, and fresh dill.

6. Dress the salad: Pour the prepared lemon herb dressing over the pasta mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the zesty dressing.

7. Chill and serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This chilling time is key for a truly refreshing salad. Serve cold.