Boil the Pasta: Add the rotini pasta to a pot of salted, boiling water. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

Cook the Chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear them over medium heat for 6-7 minutes per side, or until fully cooked. Let them rest a bit before slicing into bite-sized pieces.

Prepare the Veggies: While the chicken is cooling, dice the cherry tomatoes, bell pepper, and cucumber into bite-sized pieces.

Combine Ingredients: In a large bowl, mix together the cooked pasta, chopped veggies, sliced chicken, ranch dressing (or Greek yogurt), dried dill, dried parsley, and any extra salt and pepper. Toss gently until everything is evenly coated.

Chill: Cover the salad and chill in the refrigerator for at least 30 minutes before serving.