Start by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes, stirring occasionally until al dente. Once cooked, drain and rinse thoroughly with cold water.

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

In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well-blended and emulsified.

Drizzle the prepared balsamic vinaigrette over the salad ingredients. Gently toss to coat everything without breaking the pasta or feta.

Cover with cling film or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.