Start by cooking your pasta according to the package instructions. Drain it and let it cool. While the pasta cools, shred your cooked chicken if you haven't done so already and chop the vegetables.

In a large mixing bowl, combine the shredded chicken, cooled pasta, diced cucumbers, halved cherry tomatoes, finely chopped red onion, and crumbled feta cheese. Gently stir to combine the ingredients.

In a separate bowl, mix the Greek yogurt, olive oil, lemon juice, salt, and pepper. Whisk until smooth and creamy.

Pour the dressing over the chicken and pasta mixture. Use a spoon or spatula to toss everything together, ensuring all the ingredients are evenly coated with the dressing.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.

Before serving, give it another toss and garnish with fresh parsley.

Serve the salad chilled and enjoy!