In a jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, honey, and Parmesan cheese. Season with salt and pepper. Shake well until creamy.

Pound chicken breasts to even thickness, season, and grill for 4-5 minutes per side until cooked through. Let rest before cutting.

Boil salted water, cook pasta until al dente, drain, and rinse with cold water.

In a large bowl, combine cooled pasta, chopped veggies, grilled chicken, and dressing. Toss until coated.

Let the salad sit for at least 30 minutes before serving for flavors to meld. Can be served chilled or at room temperature.