1. 1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package directions until al dente. This usually takes about 10-12 minutes. The pasta should be tender but still have a slight bite to it.

2. 2. Drain and cool the pasta: Once cooked, drain the pasta thoroughly in a colander. Rinse it under cold water for about 30 seconds to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps the salad stay refreshing. Let it drain well.

3. 3. Prepare the chicken: While the pasta cooks, shred or dice your cooked chicken into bite-sized pieces. Aim for uniform pieces so they distribute evenly throughout the salad.

4. 4. Halve the tomatoes: Wash and halve the cherry tomatoes. Their vibrant color and juicy burst will add a lovely freshness to the salad.

5. 5. Combine ingredients: In a large mixing bowl, combine the cooled pasta, shredded chicken, halved cherry tomatoes, and prepared basil pesto. Use a large spoon or spatula to gently toss everything together until the pasta and chicken are evenly coated with the pesto.

6. 6. Add cheese and nuts: Stir in the grated Parmesan cheese. If using, add the toasted pine nuts now for an extra layer of texture and flavor.

7. 7. Season and serve: Taste the salad and season with salt and black pepper as needed. Start with a pinch of salt and a few grinds of pepper, then adjust to your preference. Serve immediately or chill for later enjoyment.