Cook the pasta in salted boiling water as per the packet instructions.

Drain it, then run it under cold water until cool.

To make the basil pesto, add the basil, garlic, pine nuts, parmesan and olive oil into a blender and blitz until smooth. Taste for seasoning, add salt and pepper as needed.

Add the cooled pasta into a mixing bowl, then add the pesto, mayonnaise, cherry tomatoes, mozzarella, and rocket and stir until it’s well combined.

Pile it up high in a salad bowl and enjoy.