1. Cook the short pasta according to package directions, then drain and let cool.
2. Cook the chicken with salt, pepper, and oregano until fully cooked. Once cooled, cube the chicken.
3. Halve the cherry tomatoes. Cube the peaches and fresh mozzarella cheese.
4. In a large bowl, combine the cooked short pasta, halved cherry tomatoes, cubed peaches, cubed fresh mozzarella cheese, and cubed chicken.
5. For the vinaigrette, whisk together olive oil, honey, apple cider vinegar, mustard (preferably Dijon), and pepper flakes in a separate small bowl.
6. Pour the vinaigrette over the salad ingredients and mix gently until everything is well combined.
