Cook the pasta according to the package instructions. Drain, and set aside to cool.

In a large mixing bowl, combine the cooked pasta, chopped grape tomatoes, prepared pesto, fresh Italian parsley, mini Mozzarella pearls, salt, and pepper.

Add the chopped red onion to the bowl, and toss everything together until well combined.

Taste and adjust the seasonings with salt and pepper, if needed.

Garnish the pasta salad with freshly grated Parmesan cheese and torn fresh basil leaves.

Serve the pasta salad with pesto chilled or at room temperature as a side dish or a light meal.

Store in an airtight container in the fridge for up to 5 days.