In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse until finely chopped, then drizzle in the olive oil while the motor runs until smooth. Season with salt and pepper.

Bring a large pot of salted water to a boil and add the rotini pasta. Cook for approximately 8-10 minutes until al dente. Drain and rinse under cool running water to stop cooking, then let cool.

In a large mixing bowl, combine the cooled rotini with the prepared basil pesto, tossing until the pasta is coated. Add cherry tomatoes and mozzarella balls.

Mix the salad gently to evenly distribute the ingredients. Adjust seasoning as needed. Serve immediately or chill in the refrigerator for 30 minutes.