Cook the pasta in a large pot of salted water until al dente, then drain and rinse under cold water.

Prepare the pesto by blending basil leaves, pine nuts, garlic, Parmesan, and olive oil in a food processor until smooth.

In a mixing bowl, combine the cooled pasta with the pesto and gently mix in mayonnaise.

Fold in the cherry tomatoes and bocconcini carefully.

Add the rocket/arugula and mix gently until all ingredients are combined.

Serve immediately or refrigerate for up to two hours before serving.