Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Preheat the grill to medium-high heat. In a bowl, toss the chicken breasts with olive oil, garlic powder, salt, and pepper.

Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.

In the same bowl used for the chicken, add the zucchini and bell peppers. Toss with a little olive oil, salt, and pepper, then grill for about 4-5 minutes until tender and slightly charred.

In a large mixing bowl, combine the cooked pasta, grilled chicken, grilled veggies, cherry tomatoes, pesto, and Parmesan cheese. Toss until everything is well coated.

Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing cold salad.

Garnish with toasted pine nuts and fresh basil leaves before serving.