Cook the rotini pasta in salted boiling water for 8-10 minutes until al dente, then drain and rinse under cold water.

Prepare cooked chicken breast by shredding or dicing. If using raw chicken, season and cook for 6-8 minutes per side until golden and fully cooked.

Chop cucumber, cherry tomatoes, and bell peppers into small pieces and transfer to a large mixing bowl.

In a medium bowl, mix the creamy dressing ingredients until smooth.

Combine the cooled pasta, chicken, and chopped veggies. Pour the dressing over and toss gently.

Chill the salad in the fridge for 15 minutes before serving.