Cook the pasta in a large pot of boiling salted water until just al dente, then drain and rinse with cold water to stop the cooking and cool it down.
Transfer the cooled pasta to a large mixing bowl and add the basil pesto, tossing gently to coat every strand thoroughly. You should see the pasta glistening with a vibrant green sheen.
Add the halved cherry tomatoes and cubed mozzarella to the pasta, folding them in carefully so they don't break apart. The tomatoes will release a little juice, adding to the dish’s freshness.
Drizzle in a tablespoon of olive oil and squeeze over the lemon juice, then toss everything again to distribute the flavors evenly. The mixture should look shiny and slightly oily, with bits of herbs visible.
Sprinkle the chopped herbs over the top and gently fold them into the salad, adding a burst of fresh aroma and color.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the salad chill thoroughly.
Give the salad a final toss before serving, adjusting seasoning if needed. The pasta should be cool, coated in a slightly oily, herbaceous pesto, with vibrant tomatoes and creamy mozzarella pockets ready to enjoy.
