Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente — you want it tender but with a slight bite in the centre. When you fish out a piece and taste it, there should be no chalkiness, but it shouldn't be mushy either. Drain in a colander and rinse briefly with cold water to stop the cooking process, then set aside to cool completely.

Season and cook the chicken: Pat the chicken breasts dry with kitchen paper. In a small bowl, mix the smoked paprika, garlic powder, a good pinch of salt, and a generous grind of black pepper. Rub this mixture all over the chicken. Heat the olive oil in a large frying pan over a medium-high flame. When the oil shimmers and you can feel the heat rising from the pan, lay the chicken in. Cook for 5-7 minutes per side, until the underside is a deep golden brown and releases easily from the pan. The chicken is ready when the internal temperature reaches 74°C, or when you cut into the thickest part and the juices run clear with no pinkness. Transfer to a board and let it rest for 5 minutes, then dice into bite-sized chunks.

Prepare the vegetables: While the chicken rests and the pasta cools, halve your cherry tomatoes, dice the cucumber into small, even cubes, and chop the red bell pepper. If you're using frozen sweetcorn, let it thaw completely and pat it dry — excess moisture is the enemy of a good pasta salad.

Make the dressing: In a small bowl, whisk together the Greek yoghurt, mayonnaise (if using), lemon juice, Dijon mustard, and minced garlic. The smell of the garlic and mustard will be sharp and tangy, and the dressing should be smooth and pale yellow. Season with a pinch of salt and a few cracks of black pepper, then taste and adjust.

Assemble the salad: In a very large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red pepper, and sweetcorn. Pour the dressing over the top and toss gently with two large spoons or a spatula until everything is evenly coated — you'll see the creamy dressing clinging to the pasta and vegetables, creating a glossy, uniform coating.

Add the greens and rest: Gently fold through the rocket or baby spinach leaves. They will wilt slightly from the warmth of the salad, but should remain bright green and perky. Cover the bowl with cling film or a lid and refrigerate for at least 30 minutes. This resting time allows the flavours to meld together, and the pasta absorbs some of the dressing, making every bite more cohesive. When you uncover it, the aroma will be a lovely mix of smoky chicken, tangy yoghurt, and fresh vegetables.