Bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package instructions for 8-10 minutes. Drain and set aside to cool slightly.

Chop cooked chicken into bite-sized pieces. Cut avocados in half, remove pits, scoop and dice. Halve cherry tomatoes, and finely chop fresh basil.

In a mixing bowl, combine dairy-free mayonnaise, lemon juice, honey, olive oil, and Dijon mustard. Whisk until smooth. Add mixed herbs, salt, and pepper to taste.

In a large bowl, combine drained pasta, chopped chicken, diced avocados, halved cherry tomatoes, and fresh basil. Pour dressing over and toss gently until coated.

Transfer to a serving platter or bowls. Garnish with additional basil or black pepper. Best enjoyed immediately or can be refrigerated for up to 48 hours.