Cook the pasta: Boil bow tie pasta until tender. Drain and let cool.
Stovetop: Heat a skillet over medium-high heat, add a little oil, and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
Rest and Dice: Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
Combine ingredients: In a large bowl, add the cooked pasta, diced chicken, and chopped bell peppers.
Dress the salad: Drizzle the lemon vinaigrette over the salad and toss until everything is evenly coated.
Garnish & serve: Sprinkle with fresh parsley if desired. Serve chilled or at room temperature.
