Use a large pot of salted boiling water and cook the pasta until tender but firm. Drain and rinse briefly with cool water to stop the cooking process.

Expert Tip: Slightly warm pasta absorbs pesto dressing better, helping the flavors soak in.

Chop the cooked chicken into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, slice the onion, and set everything aside.

Fresh, crisp vegetables add brightness that balances the richness of pesto beautifully.

Whisk together the pesto, olive oil, lemon juice, honey, garlic, salt, and pepper. Taste and adjust:

Add lemon for brightness

Add honey for balance

Add pepper for a bit of heat

This dressing should be thick enough to cling to the pasta yet loose enough to coat every ingredient.

In a large mixing bowl:

Add the cooked pasta

Add chicken, tomatoes, cucumber, onion, and spinach

Pour the pesto dressing over top

Toss gently until well combined

Fold in mozzarella pearls last to keep them intact.

Top with toasted pine nuts or walnuts for a subtle crunch.

Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.