Cook the pasta according to package instructions. Drain and let cool.

Dice the cooked chicken breast into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, bell pepper, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss until everything is well coated. Garnish with fresh parsley.

Chill in the refrigerator for at least 30 minutes before serving for best flavor.