Bring a large pot of salted water to a boil. (Tip: Salting the water adds flavor to the pasta!)

Add the pasta and cook according to the package instructions until al dente (firm but not hard).

Drain the pasta in a colander and rinse it under cold water to stop the cooking process and prevent it from sticking. Set aside.

In a food processor or blender, add basil, Parmesan, pine nuts, garlic, lemon juice, salt, and black pepper.

Pulse a few times to break everything down.

With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and well combined.

Taste and adjust seasoning if needed. (Pro Tip: If the pesto is too thick, add a little more olive oil or a splash of pasta water to loosen it up.)

In a large mixing bowl, add the cooked pasta, cherry tomatoes, mozzarella, red onion, and any optional add-ins like grilled chicken or roasted bell peppers.

Pour the freshly made pesto over the pasta and toss gently to combine. Make sure everything is evenly coated in the sauce!

Sprinkle in the toasted pine nuts if using, and give it one final mix.

Serve immediately at room temperature or chill in the fridge for 30 minutes if you prefer a cold pasta salad.

Garnish with extra Parmesan, fresh basil, or a squeeze of lemon for added freshness.

Pro Tip: This pasta salad tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. If the pasta seems dry after chilling, add a splash of olive oil before serving.