Cook pasta according to package directions until al dente. Drain and rinse under cool water, then set aside to cool.

In a medium bowl or liquid measuring cup, whisk together the Greek yogurt, vinegar, olive oil, honey, salt, mustard, and poppy seeds until smooth and combined.

In a large bowl, combine the cooked pasta, romaine, strawberries, feta, avocado, and almonds. (And optional chickpeas and/or cooked chicken, shrimp, or salmon, if using.) Pour the dressing over top and stir gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving. For make-ahead instructions, see Note.

Cover tightly and store in the refrigerator for up to 2 days.