Boil your whole wheat pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water.

Shred your cooked chicken breast into bite-sized pieces.

Dice the cucumber, chop the bell pepper, halve the cherry tomatoes, and slice the red onion.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper.

In a large mixing bowl, add the cooked pasta, shredded chicken, chopped vegetables, and dressing. Toss gently.

Let your salad chill in the fridge for about 15-30 minutes before serving.