In a large pot of boiling salted water, cook your pasta for 8-10 minutes, or until al dente. Drain and cool under cold water.

Chop your English cucumbers into bite-sized pieces.

Remove the skin from the rotisserie chicken if desired, and shred the meat into bite-sized pieces.

In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.

Combine the cooled pasta, shredded chicken, chopped cucumbers, and any optional add-ins in a large mixing bowl. Pour the dressing over the mixture and toss gently to combine.

Let the salad chill in the fridge for about 10 minutes before serving.