Cook the rotini pasta until al dente, following the directions on the package. Drain and set aside to cool.

In a large mixing bowl, combine the cooked and cooled pasta, diced chicken breast, celery, red onion, red bell pepper, green bell pepper, cucumber, and chopped parsley.

In a separate smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, honey, and apple cider vinegar until well combined.

Pour the dressing over the pasta salad mixture and toss gently until everything is evenly coated.

Add salt and pepper to taste, and adjust accordingly.

To enable the flavors to melt together, cover the pasta salad and chill for at least an hour before serving.

Serve chilled and enjoy!