Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente, then drain and spread on a large sheet pan or bowl to cool. While the pasta cooks, prepare all the vegetables: halve the grape tomatoes lengthwise, peel and slice the cucumber into 1/4-inch rounds, dice both bell peppers, and thinly slice the red onion into half-moons. Chop the fresh parsley and crumble the feta cheese. Having everything prepped and ready will make assembly quick and efficient once the chicken is cooked.

While the pasta and vegetables are being prepared, halve the chicken breasts horizontally to create thinner, more evenly-cooked pieces. Season both sides generously with the stone house seasoning (2 tsp total). Heat a grill or grill pan to medium-high heat and cook the chicken for about 4 minutes per side, until it reaches an internal temperature of 165°F. I like to let the chicken rest for a few minutes after cooking—it keeps the meat juicy and easier to cut.

While the chicken is resting, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, dried basil, Dijon mustard, and the remaining stone house seasoning (1.5 tsp) in a small bowl or jar. Whisk until well emulsified and the flavors are combined. Set the dressing aside at room temperature—this can be made several minutes ahead if needed.

Slice or cut the rested chicken into bite-sized pieces. In a large bowl, combine the cooled farfalle from Step 1 with all the prepared vegetables, the kalamata olives, crumbled feta cheese, chopped parsley, and the chicken pieces. For the best flavor, I recommend adding the feta right before dressing the salad rather than letting it sit too long, as it keeps the cheese from getting watered down.

Pour the vinaigrette from Step 3 over the assembled salad and toss gently but thoroughly, making sure all ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed—add a pinch more salt or vinegar if desired. Serve at room temperature or chill for up to 4 hours before serving.