Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta with basil pesto, fresh mozzarella, and halved cherry tomatoes. Gently toss to combine.

Drizzle with olive oil and season with salt and pepper to taste. Toss gently to distribute flavors.

Chill in the refrigerator for 15-30 minutes to allow flavors to meld, or serve immediately.

Serve the salad in bowls or on a platter, either cold or at room temperature.