INSTRUCTIONS:

1. Start by cooking the pasta according to the package instructions until it is al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, Dijon mustard, and honey (if using) until smooth and well combined. Season with salt and black pepper to taste. Set the dressing aside.
3. In a large clear serving bowl or trifle dish, start layering the ingredients in the following order: cooked and cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, cooked chicken breast (if using), shredded cheddar cheese, and black olives (if using). Repeat the layers until all ingredients are used, ending with a layer of cheese and olives on top.
4. Once the salad layers are assembled, drizzle the prepared dressing evenly over the top of the salad.
5. Sprinkle the chopped fresh parsley over the top of the salad for a pop of color and freshness. Cover the salad with plastic wrap and refrigerate for at least 1 hour, or until ready to serve.
6. Just before serving, gently toss the salad to coat the ingredients with the dressing. Serve the Layered Pasta Salad chilled and enjoy the layers of flavors and textures with each bite.