Bring a large pot of salted water to a rolling boil and add the dry fusilli pasta. Cook the pasta for 8-10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta, then rinse it under cold water to halt the cooking process and cool it down. Set the pasta aside to let it drain completely while you prep the other ingredients.

While the pasta cools, take this time to chop your vegetables and protein. Dice the grilled chicken and chicken salami, and chop the onion, bell peppers, cucumber, and halved cherry tomatoes. Place all the chopped ingredients in the refrigerator to keep them fresh until you're ready to assemble the Chicken Pasta Salad.

In a blender or food processor, combine the flat parsley, mint leaves, garlic cloves, jalapeno, walnuts, mayonnaise, extra virgin olive oil, white wine vinegar, salt, pepper, and lemon juice. Blend until smooth and creamy, tasting occasionally to adjust seasoning or consistency if necessary. Set the dressing aside.

In a large mixing bowl, combine the cooled fusilli pasta, diced grilled chicken, chicken salami, and chopped vegetables. Gently fold the mixture together with a spatula, ensuring that everything is evenly distributed.

Drizzle your freshly made herb dressing over the pasta and ingredients in the bowl. Carefully toss everything together to coat well without crushing the pasta or vegetables. Cover the bowl with plastic wrap or a lid, then refrigerate the Chicken Pasta Salad for at least 1 hour.

Once ready to serve, remove the Chicken Pasta Salad from the refrigerator. Sprinkle roughly chopped parsley and grated Parmesan cheese on top for a fresh finishing touch.