In a medium bowl, combine the cubed chicken with 1/4 cup prepared pesto, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.

Preheat your air fryer to 375°F (190°C). Arrange the chicken in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly browned (internal temperature should reach 165°F/74°C). Remove and set aside to cool slightly.

While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente.

Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. Drain again very well.

In a large mixing bowl, combine the cooled, cooked pasta, cooled pesto chicken, halved cherry tomatoes, fresh mozzarella pearls, thinly sliced red onion, and black olives (if using).

In a small bowl, whisk together 1/2 cup prepared pesto, 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.

Pour the pesto dressing over the pasta salad ingredients in the large bowl. Toss gently until everything is evenly coated.

Stir in the fresh chopped basil. Serve immediately, or chill for at least 30 minutes for flavors to meld.