Cook the Pasta

1. Boil a large pot of salted water and cook the bowtie pasta until al dente, following package instructions.
2. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

Make the Pesto

1. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped.
2. Gradually add olive oil while the processor is running, until a smooth pesto forms. Season with salt and pepper to taste.

Combine Ingredients

1. In a large mixing bowl, toss the cooled pasta with the homemade pesto until evenly coated.
2. Gently fold in cherry tomatoes, mozzarella pearls, and arugula, ensuring they’re well distributed.

Chill and Serve

1. Cover and refrigerate the pasta salad for at least 1 hour to allow flavors to meld.
2. Before serving, give the salad a gentle stir and adjust seasoning if necessary.