Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown.

Bring a large pot of salted water to a boil and cook spiral pasta according to package instructions.

In a food processor, combine cooled pine nuts, basil leaves, garlic, Parmesan cheese, salt, and pepper. Pulse until finely chopped.

Slowly drizzle in olive oil while the processor runs until smooth and creamy.

Fold in mayonnaise to achieve desired richness for the pesto.

Slice cherry tomatoes in half and drain bocconcini before cutting into quarters.

In a large mixing bowl, combine cooled pasta with pesto, and toss to coat evenly.

Drizzle with red wine vinegar and fold in the cherry tomatoes, bocconcini, and arugula just before serving.

Transfer to a serving dish and garnish with fresh basil leaves.