Cook the rotini pasta according to package instructions, about 8-10 minutes in salted boiling water until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with shredded chicken, diced avocado, halved cherry tomatoes, chopped red onion, and fresh basil.

In a small jar or bowl, whisk together white wine vinegar, extra-virgin olive oil, Italian seasoning, and a pinch of salt and pepper.

Shake or whisk until emulsified and smooth.

Drizzle the dressing over the salad mixture and gently toss until well coated.

Serve immediately or refrigerate for up to 1 hour before serving, adding avocado just before serving.