Bring a large pot of salted water to a rolling boil, then add the rotini and cook according to package directions until just tender but still holding its shape—usually 8-10 minutes. I always taste at minute seven because I learned the hard way that mushy pasta ruins everything. Reserve 1/4 cup pasta water before draining.

While the pasta cooks, season your chicken strips with salt and pepper on both sides. Heat a cast-iron skillet over medium-high heat, then add the strips and cook 4-5 minutes per side until golden and internal temp hits 165°F. This usually takes 9-11 minutes total depending on thickness. I confess I use a meat thermometer now because I got burned (literally) overcooked chicken twice.

Transfer the cooked chicken to a cutting board and let it rest 3 minutes—this keeps it tender instead of fibrous. Slice each strip into 1-inch pieces. The reason you rest meat is that muscle fibers relax and reabsorb juices that would otherwise end up in your pan.

In a large serving bowl, whisk together the olive oil and lemon juice, then add the warm pasta and toss immediately. Pour the reserved pasta water in a splash at a time—this is the secret to the beautiful chicken pasta salad summer that actually tastes good after sitting. The warm pasta absorbs the dressing while it cools, not the other way around.

Add the chicken pieces, halved cherry tomatoes, diced cucumbers, red bell peppers, red onion slices, Kalamata olives, capers, and sun-dried tomatoes. Toss gently to combine. Don't crush the tomatoes—you want them to stay distinct rather than turning into mush.

Top with the crumbled feta and chopped parsley right before serving, then taste and adjust salt and lemon juice. I add feta last because it stays firmer and doesn't dissolve into every corner of the bowl. This matters more than you'd think if you're making the beautiful chicken pasta salad summer for photos.

Chill for at least 30 minutes before serving, though it also works beautifully at room temperature if you're eating within an hour. Let me be honest—this elegant chicken salad actually tastes better after a few hours when flavors marry together.