In a large pot, bring salted water to a rolling boil. Add the spiral pasta and cook according to package instructions, plus an additional minute. Drain and rinse under cold water until completely cool.

In a blender, combine fresh basil leaves, minced garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth but with a bit of texture. Adjust seasoning if necessary.

In a large mixing bowl, add cooled pasta. Pour in the fresh pesto and mayonnaise, and mix until pasta is fully coated.

Gently fold in the halved cherry tomatoes and bocconcini, being careful not to mash them.

Toss in rocket or arugula leaves and carefully mix. Transfer to a serving bowl and sprinkle with fresh basil leaves if desired.