Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and drizzle with a little olive oil to prevent sticking. Set aside.
Prep the veggies: While the pasta cooks, halve the tomatoes, olives, and bocconcini. Tear or chiffonade the basil. Warm the chicken if needed.
Assemble the pasta: In a large mixing bowl, combine the warm pasta, chicken, pesto, and olive oil. Toss gently until coated.
Add the freshness: Fold in the tomatoes, olives, bocconcini, and basil. Season with sea salt, cracked pepper, and a touch of lemon juice if using.
Serve & enjoy: Plate immediately for a warm dish, or chill for an hour to enjoy as a refreshing cold pasta salad.
