In a medium jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, and honey or maple syrup. Season with salt and pepper. Secure the lid and shake until creamy.

Pound the chicken breasts for even thickness, season, and grill for 4-5 minutes on each side until cooked.

Cook pasta in salted water according to package instructions, drain and rinse under cold water.

Dice cucumber, halve cherry tomatoes, slice red onion, and chop bell peppers; combine in a large mixing bowl.

Add the drained pasta and grilled chicken pieces to the mixing bowl, pour the dressing over the salad, and toss gently.

Serve immediately or store in an airtight container, keeping the dressing separate if preparing in advance.