Begin by boiling the whole grain pasta in salted water until it reaches a firm but tender texture. Drain the pasta and rinse it under cold water to stop the cooking process; set aside to cool completely.

In a sizable bowl, mix the cooled pasta with shredded chicken, quartered grape tomatoes, chopped bell pepper, and sliced green onions.

In another bowl, blend the Greek yogurt, light sour cream, whole grain mustard, white wine vinegar, dried basil, smoked paprika, salt, and black pepper until creamy and well combined.

Drizzle the dressing over the pasta and vegetable mixture, tossing everything together until evenly coated.

If you like, stir in the chopped fresh basil for a burst of flavor and color.

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes to enhance the taste.

Serve the pasta medley either chilled or at room temperature for a delightful meal.