Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and cool under cold water.

Prepare the Ingredients: Halve cherry tomatoes and tear mozzarella into bite-sized pieces.

Combine the Ingredients: In a large mixing bowl, add cooled pasta, cherry tomatoes, and mozzarella. Add basil pesto and gently toss to coat.

Season and Drizzle: Add a splash of olive oil, season with salt and pepper, and mix again.

Garnish and Serve: Optionally add torn basil leaves, serve chilled or at room temperature.