Boil salted water and add the pasta of your choice. Cook according to package instructions until al dente, then drain and rinse under cold water.

In a separate pot, bring water to a boil. Blanch the fresh broccoli florets for about 2 minutes until bright green, then drain and plunge into ice water.

If using rotisserie chicken, shred or cube it. If cooking chicken, boil or grill until fully cooked through, then chop into pieces.

In a large mixing bowl, combine the cooked pasta, blanched broccoli, chicken, diced red bell pepper, and thinly sliced red onion. Gently mix to distribute evenly.

In a small bowl, whisk together the Greek yogurt, Dijon mustard, freshly squeezed lemon juice, salt, and pepper until smooth and creamy.

Pour the creamy dressing over the salad mixture and toss gently to coat all the ingredients evenly.