In a medium jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Add salt, pepper, and Parmesan cheese. Shake for 30 seconds and set aside.

Preheat grill to medium-high heat. Pound chicken to uniform thickness, season, and grill for 4-5 minutes each side until cooked. Let rest for 10 minutes before chopping.

Boil salted water, add pasta, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine cooled pasta, cucumber, tomatoes, onion, bell peppers, chicken, and parsley. Toss gently.

Pour dressing over salad and toss until well coated.

Cover and refrigerate for at least 30 minutes before serving.