Begin by boiling a large pot of salted water. Once boiling, add your pasta and cook according to the package instructions until al dente. You'll know it's done when the pasta still has a bit of bite to it. Drain the pasta in a colander and set it aside to cool.

In a large frying pan, heat a couple of tablespoons of olive oil over medium heat. Add the diced chicken breast and cook until it's fully cooked and slightly browned on the outside. The sound of sizzling will fill the air as it cooks. Once done, let the chicken cool.

In a large bowl, combine the cooled pasta, cooked chicken, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. The vibrant colours of the vegetables will add a pop of colour to your salad.

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and dried oregano to make the dressing. The aroma of fresh herbs will waft up, teasing your senses.

Pour the dressing over the pasta mixture and toss to combine. The sound of the ingredients coming together will be soothing, and the smell of the dressing will mingle with the pasta and vegetables.

Finally, stir in the chopped parsley and basil. The freshness of these herbs will elevate the entire dish. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld together.