Start by filling a large pot with water and add a generous pinch of salt. Bring it to a roaring boil over high heat. Add the spiral pasta and cook for about 8-10 minutes, or until al dente, stirring occasionally. Once cooked, drain the pasta in a colander and rinse it under cold water.

In a large mixing bowl, combine the cooled pasta with your homemade basil pesto, ensuring all the pasta is coated evenly. Next, add the creamy mayonnaise, halved cherry tomatoes, bocconcini, and fresh arugula. Gently fold these ingredients together.

Transfer the vibrant Pesto Pasta Salad onto a large serving platter. Sprinkle the toasted pine nuts over the top for a delightful crunch and garnish with fresh basil leaves. Serve chilled.