Cook the macaroni. Bring a large pot of water to a rolling boil – you’ll hear a vigorous, steady rumble. Add 1 tablespoon of salt, then tip in the macaroni. Stir immediately to prevent sticking. Cook according to the packet instructions (usually 8-9 minutes) until the pasta is al dente. You’ll see it has expanded and turned a uniform pale yellow; taste a piece – it should be tender but still have a slight firmness at the centre. Drain in a colander and rinse under cold running water until the pasta feels cool to the touch. Shake the colander well to remove excess water, then drizzle with a teaspoon of olive oil and toss to coat. Set aside.

Prepare the dressing. While the pasta cooks, make the dressing. In a large mixing bowl, whisk together the mayonnaise, yoghurt, white wine vinegar, Dijon mustard, caster sugar, ½ teaspoon of black pepper, and 1 teaspoon of salt. Whisk until the mixture is completely smooth and pale, with a glossy sheen. The aroma will be tangy and sharp from the vinegar, with a gentle warmth from the mustard.

Sweat the onion (optional but recommended). If you find raw onion too pungent, place the diced red onion in a small bowl and cover it with cold water. Leave it for 10 minutes while you prepare the other vegetables. Drain and pat dry with kitchen paper. This step tames the sharpness, leaving you with a mellow, sweet onion flavour that won’t overpower the salad. You’ll notice the onion pieces look slightly translucent and smell much milder.

Combine the salad base. Add the cooled macaroni, diced carrots, celery, red onion, red bell pepper, and shredded chicken to the bowl with the dressing. Use a large rubber spatula to fold everything together gently. Scrape from the bottom of the bowl and turn the mixture over itself repeatedly. You want every piece of pasta and every vegetable cube to be evenly coated. The salad will look glossy and thick, with the colourful vegetables peeking through the creamy dressing.

Add the fresh herbs. Sprinkle the chopped parsley over the salad. Fold it through once more with two or three gentle turns. The parsley should be evenly distributed, adding little flecks of vibrant green against the creamy background. The fresh, grassy scent of the parsley will be immediately noticeable.

Rest the salad. Cover the bowl tightly with cling film and place it in the refrigerator for at least 1 hour. This resting time is crucial – it allows the flavours to meld and the pasta to absorb some of the dressing. The salad will thicken slightly as it chills. After an hour, remove it from the fridge, give it a good stir, and taste. Adjust the seasoning with a pinch more salt or a splash more vinegar if needed.