1. Cook the rotini pasta in a large pot of well-salted boiling water until just al dente according to package directions.

2. Drain the pasta and rinse under cold water to stop the cooking and cool it down completely. Shake off excess water.

3. Transfer the cooled pasta to a large mixing bowl and toss with a small splash of olive oil if needed to keep it from sticking.

4. In a separate medium bowl whisk together the Greek yogurt, mayonnaise, ranch seasoning mix, milk or buttermilk, and lemon juice until smooth and pourable but still thick enough to coat the pasta.

5. Season the dressing with salt and black pepper to taste. Add an extra splash of milk if you prefer a looser consistency.

6. Add the diced cooked chicken breast to the bowl with the pasta.

7. Fold in the halved cherry tomatoes, sliced cucumber, red onion, and cheddar cheese until everything is evenly distributed.

8. Pour most of the creamy ranch dressing over the pasta mixture and gently toss until all of the pasta and chicken are well coated.

9. Stir in the chopped fresh parsley or dill and add the remaining dressing if the salad looks dry.

10. Cover the bowl and refrigerate for at least 30 minutes and up to several hours to allow the flavors to meld and the salad to chill.

11. Just before serving, stir the pasta salad, taste, and adjust seasoning with additional salt, pepper, or lemon juice as needed.

12. Serve cold, garnished with extra fresh herbs if you like.