1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes.

2. Drain and cool the pasta: Once the pasta is cooked, drain it thoroughly in a colander. Rinse it under cold water for about 30 seconds to stop the cooking process and cool it down.

3. Prepare the chicken: While the pasta cooks, shred or dice your cooked chicken. If you’re using a rotisserie chicken, simply pull the meat from the bones and chop it into bite-sized pieces. If you’ve cooked chicken breasts or thighs, shred them with two forks or dice them.

4. Chop the vegetables: Halve the cherry tomatoes and thinly slice the red onion. If using, slice the black olives. Having all your vegetables prepped and ready makes assembly a breeze.

5. Combine ingredients in a large bowl: In a large mixing bowl, combine the cooled pasta, cooked chicken, halved cherry tomatoes, sliced red onion, and sliced black olives (if using).

6. Add the dressing and cheese: Pour the prepared basil pesto over the pasta mixture. Add the olive oil and grated Parmesan cheese.

7. Toss and season: Gently toss all the ingredients together until everything is evenly coated with the pesto. Taste the salad and season with salt and black pepper as needed.

8. Chill before serving: For best results, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This also ensures it’s perfectly chilled for serving.