Cook pasta according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking; transfer to a large bowl.

While pasta is cooking, halve cherry tomatoes and mini mozzarella balls; toast pine nuts in a small dry skillet over medium heat until golden, about 2–3 minutes, stirring frequently—remove from heat and cool.

Add basil pesto and olive oil to pasta; toss until evenly coated.

Fold in cherry tomatoes, mozzarella, and toasted pine nuts gently.

Season with salt and pepper to taste; toss again to combine.

Optional: garnish with fresh basil before serving. Can be served immediately or chilled for 30 minutes to meld flavors.