Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente — you want a slight bite in the centre. Meanwhile, drain the pasta, rinse it briefly under cold water to stop the cooking, and drizzle with a teaspoon of olive oil to prevent sticking. The pasta should look glossy and feel cool to the touch.

Season the chicken: While the pasta cooks, place the chicken breasts between two sheets of cling film and gently pound them to an even thickness (about 2cm). In a small bowl, mix the smoked paprika, garlic powder, salt, and pepper. Rub the seasoning all over the chicken — you’ll smell the warm paprika as it coats the meat. Let it sit for five minutes while you prep the veg.

Grill the chicken: Heat a large non-stick or grill pan over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. Place the chicken in the pan — you should hear a satisfying sizzle. Cook for 5-6 minutes on the first side, until the bottom is golden brown and you can see the cooked colour creeping up the sides. Flip and cook for another 5-6 minutes, until the internal temperature reaches 74°C and the juices run clear. The chicken should feel firm but still have a little give when pressed. Transfer to a plate and let it rest for at least 5 minutes — this keeps it juicy.

Make the dressing: In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Shake or whisk until the mixture looks creamy and emulsified — it should coat the back of a spoon. Taste and adjust the salt or vinegar to your liking.

Chop the vegetables: While the chicken rests, halve the cherry tomatoes, dice the bell pepper, chop the red onion, and slice the cucumber. The vegetables should be uniform in size so every forkful includes a bit of everything. The colours — bright red, orange, and green — will look vibrant against the pasta.

Slice the chicken: Once the chicken has rested, slice it against the grain into bite-sized strips. The meat should look moist and slightly pinkish in the centre (fully cooked, but not dry). Cut the strips into chunks if you prefer smaller pieces for the kids.

Assemble the salad: In a large mixing bowl, combine the cooled pasta, chopped vegetables, rocket or spinach, and sliced chicken. Pour the dressing over the top and toss gently with two large spoons until everything is evenly coated. The pasta should glisten, and the chicken and veg should be distributed throughout. Finish with shaved Parmesan if using.