Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled rigatoni, cherry tomatoes, mozzarella balls, and chopped basil.

In a small bowl, whisk together the pesto sauce, olive oil, red wine vinegar, salt, and pepper.

Pour the dressing over the pasta mixture and toss gently until everything is well coated.

Taste and adjust seasoning if needed.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve cold or at room temperature, garnished with Parmesan cheese if desired.