Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, usually eight to ten minutes. Drain the pasta thoroughly and set aside to cool completely, about ten minutes.

While the pasta cooks, prepare all your vegetables by halving the cherry tomatoes, dicing the cucumber and bell peppers, and thinly slicing the red onion. This prep work ensures everything combines smoothly when you assemble the summer meal prep pasta salad family favorite. Keep the vegetables in separate bowls for now.

In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper. Let this dressing sit for five minutes to allow the flavors to meld before using it. Taste and adjust seasonings if needed.

Combine the cooled pasta with all prepared vegetables in a large mixing bowl. Add the cubed cooked chicken breast and mozzarella cheese, stirring gently to distribute everything evenly throughout. The pasta should feel loose and well-coated.

Pour the prepared dressing over the pasta mixture and toss thoroughly to coat every piece. Fold in the fresh basil gently at the very end to preserve its bright color and delicate texture. Cover and refrigerate for at least one hour before serving.