Cook pasta according to package directions to al dente (the pasta has to be al dente, it will soften as it marinates in refrigerator - do not overcook the pasta, or it will become mushy in the salad).
Drain the pasta and rinse with cold water.
While the pasta is cooking, prepare the rest of the ingredients below.
Separate the meat from the rotisserie chicken, chop into 1/2 inch pieces and set aside in a separate bowl.
Cut the cherry tomatoes in halves and put in a very large bowl (this will be the bowl for the pasta salad).
Peel and chop the cucumber, and put in the same bowl as the tomatoes.
Peel and finely chop the onion, and add to the tomatoes and cucumbers.
Halve the bell pepper, scoop out and discard the seeds, then chop the pepper and add to the tomato bowl.
Put the pasta in the same large bowl as tomatoes, cucumbers, onions and pepper. Pour the Italian dressing over the pasta, and toss until everything is well combined.
Add the chicken to the pasta salad and toss until evenly distributed.
Put the chicken pasta salad in the refrigerator and let marinate for at least 1 hour.