Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and rinse briefly under cold water.

Cook the chicken

• Season the chicken breast with salt and pepper.
• Sear in a hot pan with a little olive oil until cooked through, then slice.

Prepare the vegetables

• Halve the cherry tomatoes.
• Dice the cucumber and drain the mozzarella balls.

Assemble the salad

• In a large bowl, toss the cooled pasta with the pesto and olive oil.
• Add the chicken, tomatoes, cucumber and mozzarella.
• Finish with lemon juice, grated parmesan, salt and pepper and mix gently.

Chill and serve

• Refrigerate until serving, then taste and adjust the seasoning.