Cook pasta according to package directions, al dente.
Blanch the asparagus according to directions.
Toast the pine nuts according to directions.
Wash the tomatoes and cut in half.
If using tender chicken from a rotisserie style chicken, shred it into a small bowl. If grilling the chicken, season the chicken with salt, pepper and garlic powder and cook chicken on the grill over medium-high heat until thoroughly cooked through. Slice the chicken into 1-inch slices.
In a large mixing bowl, combine the cooked pasta, chicken, tomatoes, blanched asparagus, fresh mozzarella pearls, toasted pine nuts and the fresh basil pesto.
Next, whisk together the 1 tablespoon extra virgin olive oil with the fresh lemon juice from 1 squeezed lemon. Whisk until emulsified and combined. Add to the pasta dish.
Add the 1/2 teaspoon salt, freshly cracked black pepper, and parmesan cheese if using. Stir to combine.