1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.

2. While pasta cooks, halve the cherry tomatoes and drain the mozzarella pearls. Tear basil leaves if large.

3. In a large mixing bowl, toss cooled pasta with pesto and olive oil until well coated. Season with salt and pepper to taste.

4. Gently fold in the tomatoes, mozzarella, and basil. Mix carefully to avoid breaking the cheese.

5. Optionally, drizzle with balsamic glaze before serving.

6. Chill for 15–30 minutes if desired before serving.