Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, whisk together mayonnaise, plain yogurt, Dijon mustard, lemon juice, olive oil, garlic powder, onion powder, salt, and black pepper until smooth and creamy.

Add the cooked pasta to the bowl and toss until evenly coated with the dressing.

Fold in the cherry tomatoes, cucumber, red onion, shredded chicken, cheddar cheese, and parsley, mixing gently to combine.

Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled and garnish with additional parsley if desired.