Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente.

Drain the pasta in a colander and rinse under cold running water until completely cooled.

In a large mixing bowl, whisk together the basil pesto, extra virgin olive oil, and lemon juice until emulsified.

Add the cooled pasta, cubed chicken, cherry tomatoes, cucumber, red onion, and chopped spinach to the bowl.

Toss all ingredients thoroughly until the pasta and vegetables are evenly coated with the pesto mixture.

Adjust seasoning with sea salt and black pepper to taste.

Garnish with toasted pine nuts and serve immediately or refrigerate for up to four hours.