Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Preheat your grill pan over medium-high heat and cook the chicken for 6-8 minutes on each side, or until cooked through. Remove from heat and let rest before slicing into strips.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the red onion. Set aside.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Adjust seasoning to taste.

In a large mixing bowl, combine the cooked pasta, sliced chicken, tomatoes, cucumber, bell pepper, and red onion. Pour the dressing over the mixture and toss to combine.

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Once chilled, serve the salad in individual bowls or plates. Garnish with fresh herbs if desired.

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving.