Seed and chop the cucumber, halve the grape tomatoes, finely dice the red onion, and chop the red pepper and celery.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine Greek yogurt, balsamic vinegar, and olive oil. Whisk until smooth, then season with salt, pepper, and oregano.

Once the pasta is cooled, fold it into the dressing. Add the prepped vegetables and chicken, tossing gently.

Sprinkle grated Parmesan cheese and chiffonade basil over the salad and toss lightly if desired.

Cover and refrigerate for at least 30 minutes before serving.