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Bring a pot of salted water to a boil, add the pasta, and cook according to the packet instructions. Drain the pasta, toss with the spring onion and basil to wilt and set it aside to cool.
Mix the yoghurt, pesto, lemon zest, and lemon juice in a bowl. Add honey and grated parmesan and stir to combine. Adjust salt and pepper to taste you want it punchy with flavour.
If using cooked chicken, shred it into bite-sized pieces. If using other proteins, like prawns or salmon, prepare them as desired. Set aside.
In a large bowl, combine the cooled pasta, cherry tomatoes, sundried tomatoes, cooked peas, rocket or spinach, radishes, and your choice of protein.
Pour the dressing over the pasta salad, and toss to coat all ingredients evenly. Top the salad with additional parmesan cheese if desired for extra flavor. Store for up to 3 days.
To keep the salad from drying out, make extra dressing to add just before serving ie if taking into the office. When not serving immediately, store the salad in an airtight container to retain moisture.