Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

In a food processor, combine the fresh basil, Parmesan cheese, olive oil, pine nuts, garlic, salt, and black pepper. Blend until smooth. Adjust consistency with water or more olive oil if needed.

In a large bowl, toss the cooled pasta with the pesto until evenly coated.

Fold in the halved cherry tomatoes and mozzarella balls gently.

Sprinkle torn basil leaves over the dish. Let the salad rest for 15 minutes before serving for enhanced flavor.