Carve the rotisserie chicken into bite-sized pieces, aiming for 3 to 4 cups of shredded chicken.

Wash and dice the cucumbers into small cubes, then place them in a large mixing bowl.

Cook the pasta in salted water until al dente, then drain and rinse with cold water.

Combine the diced cucumbers, cooled pasta, and shredded chicken in a large mixing bowl and gently mix.

Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.

Drizzle the dressing over the salad and toss gently to combine.

Chill for about 30 minutes or serve immediately.