Start by boiling a large pot of salted water. Once it reaches a rolling boil, add the whole wheat rotini pasta. Cook according to package directions until al dente, usually around 8-10 minutes. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside.

If you haven’t cooked the chicken yet, season the boneless, skinless chicken breasts with salt and pepper, and heat olive oil in a skillet over medium heat. Sauté the chicken for 6-7 minutes per side until fully cooked and no longer pink in the middle. Once done, let it cool slightly and then dice it into bite-sized pieces.

While the pasta is boiling, wash and chop your cherry tomatoes, cucumber, bell pepper, and red onion. Make sure all pieces are roughly the same size to ensure an even distribution in the salad.

In a small mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Mix well until creamy and smooth. Taste and adjust seasoning if needed.

In a large mixing bowl, combine the cooked pasta, diced chicken, chopped vegetables, and freshly chopped parsley. Pour the dressing over the salad, tossing gently to combine until everything is evenly coated in the creamy dressing.

If desired, sprinkle crumbled feta cheese on top before serving. You can serve this salad immediately or let it chill in the fridge for about an hour for the flavors to meld together.