Cook pasta as directed. Start by boiling the pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

Mix in the pesto. Transfer the cooled pasta to a large mixing bowl. Add the basil pesto and gently stir until the pasta is well coated with the pesto.

Add veggies and cheese. To the pesto-coated pasta, add the halved cherry tomatoes, sliced mini cucumbers, and fresh mozzarella cubes. Toss everything together to ensure the ingredients are evenly distributed.

Finish with parmesan. Sprinkle the freshly grated parmesan cheese over the salad and give it a final toss. If desired, garnish with fresh cracked pepper for an extra kick of flavor.