Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. You want a slight bite so it doesn’t turn mushy in the salad.

Rinse and cool: Drain the pasta and rinse under cold water to stop cooking and remove excess starch. Shake off water well. Spread on a tray to cool completely if you can.

Prep the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, Dijon, garlic, honey, and oregano. Season with salt and pepper. Taste and adjust acidity and sweetness.

Chop the veggies: Halve the tomatoes, dice the cucumber and bell peppers, and slice the red onion thin. If the onion is sharp, soak the slices in cold water for 10 minutes, then drain.

Add the chicken: Fold the chopped or shredded chicken into the dressing. This helps keep the chicken moist and well-seasoned.

Combine: Add the cooled pasta, tomatoes, cucumber, peppers, onion, corn, and olives to the bowl. Toss gently until everything is evenly coated.

Finish with herbs: Stir in the chopped parsley, basil, or dill. Add cheese or nuts if using. Adjust seasoning with more salt, pepper, or lemon juice.

Chill: Cover and refrigerate for at least 30 minutes so the flavors meld. Before serving, give it a quick toss and a splash of olive oil or lemon if it looks a little tight.

Serve: Enjoy cold or at cool room temperature. Top with extra herbs, a grind of pepper, and a sprinkle of Parmesan if you like.