Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, black pepper, and Italian seasoning until well combined.

In a large bowl, combine the cooked pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, and black olives. Pour the dressing over the salad and toss to combine.

Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold.