Preheat your grill to medium-high heat. Season your chicken with salt and pepper, then grill for about 6-7 minutes on each side, until the internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.

In a large pot, bring salted water to a rolling boil, add pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold running water.

Prepare the dressing by whisking honey, Dijon mustard, and plain yogurt in a bowl until smooth. Adjust sweetness if needed.

In a large bowl, combine the sliced chicken, cooled pasta, and fresh vegetables. Drizzle dressing over and toss gently.

Serve immediately or chill in the refrigerator for about an hour before serving.