While the pasta cooks, prepare all your vegetables to ensure smooth assembly. Seed and chop the cucumber into 1/2-inch pieces, halve the grape tomatoes, finely dice the red onion into 1/4-inch pieces, and chop the red pepper and celery into similar-sized pieces. Chiffonade the fresh basil by stacking the leaves, rolling them tightly, and slicing into thin ribbons. Cube the chicken into 1/2-inch pieces if not already prepared. I like to keep everything in separate bowls until mixing—this prevents the vegetables from releasing excess moisture and keeps the salad crisp.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—this preserves texture in the final salad. While the pasta cooks, whisk together the Greek yogurt, balsamic vinegar, olive oil, salt, pepper, and dried oregano in a large bowl until smooth and well combined. This creamy balsamic dressing is the flavor foundation of the salad, so ensure the ingredients are fully incorporated.

Drain the cooked pasta and rinse it thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the pasta from absorbing too much dressing and becoming mushy. Let it drain well for a minute. Add the cooled pasta directly to the bowl with the dressing from Step 2, then add all the prepared vegetables and the cubed chicken. I find that tossing everything together while the pasta is still slightly cool helps the flavors meld better without the salad becoming warm. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.

Top the salad with the grated Parmesan cheese and the fresh basil chiffonade from Step 1, reserving a small handful of basil for garnish if desired. Gently toss once more to distribute the cheese, or leave it on top for visual appeal. Taste and adjust seasoning if needed. Serve immediately, or cover and refrigerate for up to 2 hours before serving.