Cook the pasta according to package instructions. Drain and set aside to cool.

In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and black olives.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss to combine. Garnish with fresh parsley.

Chill in the refrigerator for at least 30 minutes before serving for best flavor.