Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

While the pasta cooks, halve the cherry tomatoes and slice the mozzarella. If making homemade pesto, blend your basil, garlic, pine nuts, parmesan, and olive oil until smooth.

In a large mixing bowl, combine the cooked pasta, chopped tomatoes, mozzarella, and fresh basil.

Add the pesto and olive oil to the bowl, tossing everything gently until it’s well coated. Season with salt and pepper to taste.

Transfer your beautiful salad to a serving dish, garnishing with additional basil leaves for a pop of color and flavor.