In a medium jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, honey, Parmesan, salt, and pepper. Shake until well emulsified. Set aside.

Pound chicken breasts to an even thickness, season with Italian seasoning, paprika, garlic powder, salt, and pepper. Grill on medium-high for 4-5 minutes on each side until cooked through. Let rest and chop.

Bring a large pot of salted water to boil, add pasta, and cook according to package instructions for about 8-10 minutes. Drain and rinse under cold water.

In a large bowl, combine cooled pasta, grilled chicken, cucumber, bell peppers, cherry tomatoes, red onion, and parsley. Mix well.

Drizzle lemon dressing over salad and toss to coat everything evenly. Add more dressing if desired.

Serve immediately or chill in the fridge for at least 30 minutes to enhance flavor.