Cook the rotini pasta according to package instructions, usually 8-10 minutes until al dente. Drain and rinse under cold water, then set aside.

In a large mixing bowl, combine the cooked rotini, shredded chicken, diced avocado, cherry tomatoes, basil, and red onion.

In a jar or bowl, mix white wine vinegar, olive oil, Italian seasoning, salt, and pepper. Shake or whisk until emulsified.

Drizzle the dressing over the salad mixture and toss gently until all ingredients are evenly coated.

Serve immediately or chill for 10-15 minutes to meld flavors. Add avocado just before serving.