Bring a large pot of salted water to a boil and cook your pasta until just al dente. Drain, rinse with cold water (just this once — it helps it cool quickly), and let it sit to dry a bit.

In a small bowl or jar, combine the olive oil, lemon juice or vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until smooth and glossy. Taste and adjust — this is your salad’s personality, after all.

While the pasta cools, slice the berries, shred the smoked chicken, thinly slice the onion or shallot, and crumble your cheese. Toast the nuts if they aren’t already (a few minutes in a dry pan does the trick).

In a large bowl, combine the cooked pasta, smoked chicken, berries, greens, red onion, and nuts. Drizzle with the dressing and toss gently — be kind to the berries, as they bruise easily!

Sprinkle crumbled goat cheese or feta on top and gently fold it in. Finish with mint or basil ribbons if you’re feeling extra fresh.

Serve right away at room temperature, or pop it in the fridge for 30–60 minutes to let the flavors mingle. Just don’t leave it too long or the greens might wilt a bit.