Cook the pasta perfectly. Bring 3 liters of salted water to a rolling boil and cook your pasta for the package time plus one extra minute. This slightly softer texture prevents the cold pesto pasta salad from becoming chewy when chilled. Drain thoroughly in a colander and rinse under cold water until completely cool, then shake off every drop of excess water.

Make incredible homemade pesto. Place pine nuts, fresh basil leaves, garlic, parmesan, salt, pepper, and olive oil in a tall container just wide enough for your stick blender. Blend until mostly smooth with some visible green flecks for texture - we want pesto, not a green smoothie! This fresh pesto beats any jar version hands down.

Bring everything together. Put your cooled pasta in a large mixing bowl and scrape in every bit of that gorgeous pesto. Add mayonnaise and toss everything until each piece of pasta is beautifully coated. Gently fold in the bocconcini and halved cherry tomatoes, then add the arugula leaves and toss just until distributed.

Present and serve. Transfer your masterpiece to a beautiful serving bowl and scatter with extra basil leaves if you're feeling fancy. This dinner pasta salad recipe looks so professional that guests will think you catered it!