Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the chicken by grilling it on medium-high heat, coated with olive oil, seasoned with salt and pepper, for 6-7 minutes per side until cooked through.

Combine the cooled pasta, sliced chicken, cherry tomatoes, cucumbers, olives, and feta cheese in a large bowl, and toss gently.

Make the dressing by whisking together lemon juice, olive oil, and minced garlic in a small bowl until emulsified.

Pour the dressing over the salad and toss thoroughly to coat every ingredient.

Cover and chill the salad in the refrigerator for at least 30 minutes before serving.