1. Cook the pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente.

• Drain and rinse with cold water to stop the cooking process.

• Drizzle with a little olive oil to prevent sticking.

2. Prepare the pesto:

• While the pasta cooks, make your homemade pesto (basil, garlic, pine nuts, Parmesan, olive oil).

• It takes less than 10 minutes and is more flavorful than store-bought. You can also use celery leaves for a twist, both work beautifully!

3. Prep the toppings: 

• Halve the cherry tomatoes and mini mozzarella balls for perfect bite-sized pieces.

4. Mix it all together:

• In a large bowl, toss the cooled pasta with the pesto, a dash of vinegar, salt, and pepper. Mix thoroughly.

• Then fold in the cherry tomatoes, mozzarella, pine nuts, and fresh basil leaves.

5. Chill or serve:

• Serve immediately, or refrigerate until ready to serve.

• This salad is just as delicious cold or at room temperature.