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

Slice cherry tomatoes in half and cut fresh mozzarella into bite-sized pieces.

In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, and mozzarella pieces. Gently fold together with a spatula.

Drizzle basil pesto and olive oil over the pasta mixture, then toss everything together until well-coated.

Season with salt and pepper to taste. Let it sit for about 10 minutes or chill for at least 30 minutes before serving.