Bring a large pot of salted water to a rolling boil. Toss in the spiral pasta and cook until just al dente — you want it still springy, not mushy. Drain and set aside to cool completely so the salad doesn’t turn soggy.

While the pasta’s cooking, warm a small skillet over medium heat. Scatter in the pine nuts and toast, stirring, for 2–3 minutes until golden and fragrant. Scoop them out right away before they burn.

In your food processor or blender, combine basil leaves, toasted pine nuts, crushed garlic, parmesan, salt, pepper, olive oil, and mayonnaise. Blend until the pesto looks vibrantly green and silky, stopping to scrape the sides as needed. You’ll know it’s ready when you can smell that deep herbal aroma and the texture is creamy, with tiny flecks of pine nut.

Halve the cherry tomatoes for juicy bursts in every bite. Quarter the bocconcini and tear or chop arugula and extra basil to keep things light and even.

Tip the cooled pasta into a large mixing bowl. Gently fold in the creamy pesto until every curl is coated and gleaming. Sprinkle over the tomatoes, bocconcini, arugula, and basil, then add red wine vinegar for sparkle and balance. Stir softly to avoid squashing the delicate cheese and tomatoes.

Taste for seasoning — does it need a touch more salt or an extra splash of vinegar? Adjust and fold again.

Transfer to the fridge for at least 1 hour before serving. The flavors mingle and deepen as the salad chills, so don’t rush it. Right before serving, toss gently and add a few more fresh basil leaves to garnish if you like.