Begin by bringing a large pot of salted water to a rolling boil. Add the mini farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/3 cup of pasta water, then drain the pasta and set it aside to cool.

Spread the drained pasta evenly on a greased baking sheet. Allow it to cool for about 15-20 minutes.

In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic with a pinch of salt. Pulse until finely chopped, then drizzle in the extra virgin olive oil while processing until nearly smooth.

In a large mixing bowl, combine the cooled pasta, baby arugula, halved grape tomatoes, and fresh mozzarella pearls. Pour in the fresh lemon juice and prepared pesto, then gently toss the mixture.

Taste your salad and adjust seasoning as needed. Add salt and pepper to taste.

Transfer the Pesto Pasta Salad to a serving bowl and enjoy.