Bring 3 liters of salted water to a rolling boil in a large pot. Add 350g of spiral pasta and cook for the time indicated on the package plus 1 minute. Drain and rinse under cold water.

In a large jug, combine 2 cups of basil leaves, 2 tbsp of toasted pine nuts, 1 clove of minced garlic, and 1/2 cup of grated Parmesan. Add 1 tbsp salt and 1/4 tsp black pepper, and blitz until smooth with a stick blender.

In a large mixing bowl, combine the cooled pasta, freshly made pesto, and 2 tbsp of mayonnaise. Toss together gently until every piece of pasta is coated.

Fold in 250g of halved cherry tomatoes, 220g of halved bocconcini, and 1 cup of rocket/arugula. Gently toss to preserve freshness.

Transfer to a serving bowl and garnish with small basil leaves. Enjoy your colorful salad at picnics or as a quick meal.