Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions.​

Drain and let the pasta cool to room temperature. For quicker cooling, rinse under cold water.​

In a large mixing bowl, toss the cooled pasta with basil pesto, balsamic vinegar, salt, and pepper until well coated.​

Incorporate the halved cherry tomatoes, mini mozzarella balls, and toasted pine nuts into the pasta mixture. Stir gently to combine.​

Taste and adjust salt and pepper as needed.​

Garnish with fresh basil leaves before serving. This salad can be enjoyed immediately or refrigerated for later consumption.