Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente—firm to the bite but perfectly tender.
In a medium saucepan over medium heat, melt the butter until it starts to sizzle. Add the minced garlic and sauté until aromatic.
While the Alfredo sauce cools, prep your vegetables. Dice the bell peppers,
In a large mixing bowl, combine the cooled pasta, chopped vegetables, and shredded chicken (if using).
For the best taste, cover the pasta salad and let it rest in the refrigerator for at least 30 minutes before serving.