If you want to add chicken to your salad, marinate chicken in 1/2 cup of dressing for at least 4 hrs, preferably longer. When done marinating, grill chicken over medium high heat for 7 minutes on each side. Allow to stand 5-10 minutes before chopping into bite size pieces.
Bring a large pot of salted water to a boil. When boiling add pasta and cook al dente. Drain and set aside.
In a large bowl, combine the cucumber, onion, bell pepper, olive, tomatoes and feta cheese. Add the chicken and toss to combine. Add the cooked pasta and 1 cup of the greek salad dressing and toss to distribute evenly. Chill for at least 4 hrs before serving.
For Dressing: In the blender jar, combine all the dressing ingredients though the garlic. Blend until smooth. While blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times. More if you want a creamier consistency. whisk in the herbs. If possible refrigerate for at least and hour before serving. Use marinade for chicken, lamb, or flank steak or drizzle over greek salad.