Cook the rotini pasta in salted boiling water for 8–10 minutes until al dente, then drain and cool.

Shred or chop the cooked chicken into bite-sized pieces.

Dice the avocado and halve the cherry tomatoes. Finely chop the red onion.

In a small bowl, whisk together white wine vinegar, Italian seasoning, and olive oil, then season with salt and pepper.

In a large bowl, combine pasta, chicken, avocado, tomatoes, red onion, and basil, folding gently.

Drizzle dressing over the salad and fold again gently to coat.

Serve immediately or chill in the refrigerator for 30 minutes before serving.