📖 Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. (Pro tip: Don't overcook the pasta; slightly firm is what you want!)
2. Prepare the chicken: While the pasta is cooking, grill, bake, or pan-fry the chicken breasts until fully cooked. Let them cool slightly, then cut them into bite-sized pieces. (Sometimes, I just buy a pre-cooked rotisserie chicken to save time. Shhh...it's our secret!).
3. Make the pesto: If you're using store-bought pesto, set it aside. If you're making your own (and I highly recommend it!), combine fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Pulse until smooth. Season with salt and pepper to taste. A little squeeze of lemon juice brightens it up, too.
4. Chop the vegetables: Dice the cherry tomatoes, red onion, and bell pepper. Crumble the feta cheese (if using).
5. Combine everything: In a large bowl, combine the cooked pasta, chicken pieces, pesto, cherry tomatoes, red onion, bell pepper, and feta cheese (if using).
6. Toss gently: Gently toss all the ingredients together until everything is evenly coated with the pesto. If the salad seems a bit dry, add a little of the reserved pasta water to loosen it up.
7. Chill (optional): For the best flavor, chill the pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
8. Serve and enjoy: Garnish with fresh basil leaves, if desired. Serve cold or at room temperature. Watch it disappear!
9. Taste and adjust: Always taste and adjust seasonings before serving. Does it need more salt, pepper, or lemon juice? A pinch of red pepper flakes can add a nice little kick!