Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a food processor, combine basil, garlic, and pine nuts. Pulse until chopped. Gradually add olive oil while blending until creamy. Stir in lemon juice and salt.

In a mixing bowl, combine cooled pasta, chicken, tomatoes, bell peppers, and cucumber. Mix well.

Spoon pesto over the pasta mixture and gently toss to coat evenly.

Add optional ingredients like spinach or olives and mix well.

Serve the salad chilled or at room temperature, topped with additional Parmesan cheese.