Make the basil pesto using a food processor. Combine fresh basil, garlic, pine nuts, and parmesan cheese. Gradually add olive oil while blending until smooth.

Bring a large pot of salted water to a boil. Cook cavatappi or rotini according to package instructions (8-10 minutes). Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with basil pesto. Gently fold in halved tomatoes and mozzarella. Sprinkle with toasted pine nuts.

Transfer to a serving bowl and garnish with fresh basil leaves. Serve immediately or chill for up to 24 hours before serving.