Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente. Drain in a colander, rinse with cold water, and shake until most of the water has been drained.
Place the macaroni in a large bowl, drizzle 1 tablespoon of olive oil, and toss to coat. This will prevent the macaroni from sticking.
To the bowl, add cucumber, tomato, olives, feta cheese, dill, parsley, shredded chicken, red onion, oregano, salt, and black pepper.
Combine the red wine vinegar and olive oil in a small cup. Pour the mixture over the macaroni salad and toss to combine.
Plate and service with stuffed grapevine leaves and lemon wedges.