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

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.

In a small bowl, whisk together the pesto, olive oil, lemon juice, salt, and pepper.

Pour the pesto dressing over the pasta salad and toss gently to combine.

Chill the salad in the refrigerator for at least 10 minutes before serving.

Serve cold or at room temperature, garnished with additional basil if desired.