In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried basil, honey, red pepper flakes, salt, and black pepper until emulsified. Reserve 1/4 cup of this dressing in a separate container for marinating the chicken, and set the remaining dressing aside for finishing the salad. Pat the chicken breasts dry and place them in a shallow dish, then pour the reserved 1/4 cup dressing over them, making sure to coat both sides evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor)—I find that even 30 minutes makes a noticeable difference in how well the chicken absorbs the marinade.

Heat your grill to high heat (around 400°F). Remove the chicken from the marinade and place it directly on the grill grates. Cook for 5-6 minutes on the first side without moving it, allowing a golden crust to develop, then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F when measured with a meat thermometer. Remove the chicken to a clean cutting board and let it rest for 5-10 minutes—this resting period allows the juices to redistribute, keeping the meat tender and moist when you cut it.

While the chicken is resting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta in a colander and transfer it to a large serving bowl. Do not rinse the pasta—the starch on it will help the dressing cling to the noodles and create a more cohesive salad.

Cut the rested chicken into bite-sized chunks and add them to the bowl with the cooked pasta. Add the halved tomatoes and cubed mozzarella to the bowl. Pour the reserved dressing from Step 1 over the mixture and toss everything together gently but thoroughly, ensuring the dressing coats all components evenly. Finally, add the fresh julienned basil and toss once more to combine—I always add the fresh basil at the end so it maintains its bright color and delicate flavor rather than wilting into the warm salad.