Start by bringing a large pot of salted water to a rolling boil over medium-high heat. Add the rotini pasta and cook for 8-10 minutes, or until al dente. Once ready, drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process and cool it down quickly.

In a spacious mixing bowl, combine the cooled rotini pasta with the diced cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped fresh basil. Gently toss these vibrant ingredients together.

In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Blend well until the mixture is smooth and emulsified.

Drizzle the prepared balsamic vinaigrette over the pasta salad. Using a large spoon, gently toss the salad again, ensuring every piece is coated with the dressing.

Cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes.

Once chilled, give the salad a gentle stir and taste to adjust the seasoning, adding more salt or pepper if needed. Serve your Grilled Chicken Pasta Salad either chilled or at room temperature.