Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions.

Blanch the broccoli. During the last 2 minutes of pasta cooking, add the broccoli florets to the pot. This softens them slightly while keeping their bright color and crunch.

Drain and cool. Drain pasta and broccoli together. Rinse briefly under cold water to stop cooking and cool the mixture. Shake off excess water well.

Make the dressing. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, olive oil, lemon zest and juice, Dijon, honey, garlic, 1/2 teaspoon salt, and several grinds of pepper. Taste and adjust acidity or sweetness as needed.

Add the mix-ins. Stir in the red onion, cherry tomatoes, Parmesan, and herbs. This spreads flavor evenly through the salad.

Fold in pasta, broccoli, and chicken. Add the cooled pasta and broccoli along with the chicken. Toss gently until everything is well coated. If it seems dry, add a splash of olive oil or a spoonful more yogurt.

Chill briefly. Cover and refrigerate for 20–30 minutes to let the flavors meld. This step improves the texture and taste.

Final seasoning. Before serving, taste and adjust salt, pepper, and lemon. If the salad tightened up in the fridge, loosen with a tablespoon of water or a drizzle of olive oil.

Serve. Garnish with extra herbs and a dusting of Parmesan. Enjoy it cold or at cool room temperature.