Cook elbow noodles according to package instructions until al dente.

Drain and rinse the noodles under cold water, then let them cool.

In a large bowl, combine cherry tomatoes, cucumbers, bell peppers, carrots, and red onion.

Add the cooked elbow noodles to the bowl with the vegetables.

If using, mix in the shredded grilled chicken or plant-based protein.

Crumble the feta cheese over the salad.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.

Pour the dressing over the salad and toss gently to combine.

Taste and adjust seasoning if necessary.

Let the salad chill for at least 30 minutes before serving.

Optional: Garnish with fresh herbs if desired.

Serve cold or at room temperature.