Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook it for 8 to 10 minutes or until al dente. Once cooked, drain and rinse under 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 mix all ingredients together.

In a separate bowl, whisk together ¼ cup of olive oil, 3 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of honey. Season with salt and pepper to taste and whisk until smooth.

Drizzle the balsamic vinaigrette over the salad ingredients and gently toss until everything is thoroughly coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld before serving.