1. Marinate chicken with 3 tablespoons of pesto and 1 teaspoon salt and 1/2 teaspoon pepper. Refrigerate for at least an hour up to overnight.
2. Grill chicken over medium high heat for 7-10 minutes on each side until chicken is cooked through. Cut into bite size pieces.
3. In a small bowl, mix together 4 tablespoons of pesto, balsamic vinegar, honey, lemon juice and salt (if desired).
4. In a large bowl add in pasta, chicken, cheese, and tomatoes. Drip dressing over the ingredients in the bowl and gently fold all ingredients together, making sure everything has dressing.
5. Serve immediately.