Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain immediately in a colander.

Immediately rinse the drained pasta under cold running water to stop the cooking process and prevent sticking. Continue rinsing until the pasta is completely cold, then allow it to drain thoroughly.

If using cooked chicken, ensure it is fully cooked and cooled. Cube the chicken breast into bite-sized pieces. If using tofu, press it firmly to remove excess water, then cube into bite-sized pieces.

Wash and dry all vegetables thoroughly. Dice the red bell pepper, cucumber, and red onion into uniformly sized pieces. Halve the cherry tomatoes. If using, blanch broccoli florets briefly (2-3 minutes) until bright green, then plunge into ice water; drain and chop if desired.

Wash and dry the parsley and basil. Finely chop both herbs using a sharp knife to release their maximum flavor.

In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until well combined and emulsified. Taste and adjust seasonings as needed.

In a large bowl, combine the cooled pasta, prepared protein (chickpeas, chicken, or tofu), diced red bell pepper, cucumber, halved cherry tomatoes, diced red onion, blanched broccoli (if using), chopped parsley, chopped basil, and cheese (if using).

Pour about ¾ of the prepared lemon-herb vinaigrette over the pasta salad. Toss gently but thoroughly to ensure all ingredients are evenly coated. Add more dressing to taste, if desired.

For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes, or ideally 1-2 hours, before serving. Chilling allows the flavors to meld beautifully.

Before serving, give the pasta salad a final toss. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to brighten flavors. Serve chilled or at room temperature, garnished with extra fresh herbs or feta if desired.