Preheat your grill to medium-high heat, around 375°F (190°C). Season chicken breasts with salt, pepper, and herbs. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.

While the chicken is resting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, typically 8-10 minutes. Drain and rinse under cold water to cool.

Wash and peel crispy vegetables as needed, then dice into bite-sized pieces.

In a medium bowl, whisk together minced garlic, olive oil, vinegar, and cayenne. Mix until well combined.

In a large mixing bowl, combine the cooled pasta, sliced chicken, and vegetables. Drizzle with dressing and toss to coat evenly.

Cover with plastic wrap and refrigerate for at least 30 minutes to meld flavors. Toss again before serving.