Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente, 1 minute less than package instructions. Drain and rinse under cool water to stop cooking.

Dry the pasta well: Shake off water and spread on a tray or in a large bowl. A drier surface helps the dressing cling better.

Make the dressing: In a large bowl, whisk Greek yogurt, olive oil, lemon zest and juice, Dijon, garlic, red wine vinegar (if using), honey, 1 teaspoon salt, and several grinds of black pepper until smooth.

Taste and adjust: The dressing should be punchy. Add more lemon, salt, or honey as needed. It will mellow once mixed with pasta and veggies.

Prep the veggies and herbs: Chop cucumber, tomatoes, onion, bell pepper, and olives. Pat cucumber and tomatoes dry with a paper towel to avoid watering down the dressing. Chop herbs.

Add protein: Rinse and drain chickpeas thoroughly or cube cooked chicken. Pat dry so they don’t thin the dressing.

Combine: Add pasta to the dressing and toss to coat. Fold in cucumber, tomatoes, onion, bell pepper, olives, chickpeas or chicken, feta, and herbs.

Chill briefly: Cover and chill 20–30 minutes if you have time. The flavors settle and the dressing thickens slightly.

Finish and serve: Stir, then season again with salt, pepper, and a squeeze of lemon. Drizzle a bit of olive oil on top and sprinkle extra herbs or feta before serving.