Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

In a food processor or blender, combine 1 cup fresh basil leaves, Parmesan, ⅓ cup olive oil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth, scraping down the sides as needed.

If the pesto is too thick, add a tablespoon or two of water or extra olive oil. Taste and adjust seasoning, adding lemon juice for extra brightness if desired.

In a large mixing bowl, toss the cooled pasta with the pesto dressing, ensuring every piece is coated evenly.

Gently fold in the halved cherry tomatoes and fresh mozzarella balls.

Sprinkle torn basil leaves (¼ cup) over the salad for freshness and presentation.

For best flavor, let the salad sit for 15 minutes before serving to allow the flavors to meld.