Pesto Pasta Salad with Tomatoes, Peas, and Mozzarella

16 ounces orcchiette or other small pasta
1 cup frozen peas
1 cup cherry tomatoes, halved
1/4 cup pesto
8 ounces Bocconcini (small mozzarella balls), drained
1/4 cup fresh basil leaves

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. When two minutes remain in the pasta cook time, add the peas. Cook 2 to 3 minutes longer, until pasta is cooked, and drain. Stir in the tomatoes and pesto. Let pasta cool to room temperature. Add bocconcini and gently toss to combine. Garnish with fresh basil.

Can be made one day in advance. Toss with 1 tablespoon olive oil to prevent the pasta from sticking together and add the pesto just before serving to prevent the pesto from browning.