Boil a large pot of salted water over high heat. Add short pasta and cook until al dente, about 8-10 minutes. Drain and let cool.

In a large mixing bowl, combine cooled pasta with basil pesto, using a spatula to coat evenly. Add cherry tomatoes and mozzarella.

Drizzle with olive oil and sprinkle salt and pepper to taste. Toss gently to combine.

Toss all ingredients together until well combined, ensuring every piece is coated with pesto.

Chill in the refrigerator for about 30 minutes. Enjoy chilled or at room temperature.