Bring a pot of water to a boil, cook the fusilli or penne pasta according to package directions, then drain. Rinse under cold water until cool so the pasta doesn’t keep cooking; it should look separate and not sticky.

In a large bowl, toss the warm pasta with basil pesto until evenly coated. Stop when every piece looks glossy green and no dry spots remain.

Add cherry tomatoes, fresh mozzarella pearls, pine nuts, and Parmesan cheese, then drizzle in lemon juice. Toss gently just until the tomatoes are distributed and the cheese pearls are still intact.

Season with Salt and pepper to taste, then toss gently again. The mixture should taste bright and balanced, with green pesto coating the pasta.

Cover and refrigerate the pasta salad for at least 1 hour to allow flavors to develop. The texture should firm up slightly and look vibrant and cohesive when you stir.

Before serving, garnish with Fresh basil leaves for garnish. Add a fresh green pop on top right before serving so it looks and smells fragrant.