Cook the pasta until al dente according to package instructions, then drain and rinse under cold water.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, cucumbers, and black olives.
Add the basil pesto and extra-virgin olive oil to the bowl, then toss everything until evenly coated.
Sprinkle grated Parmesan cheese over the salad and season with salt and pepper to taste.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Before serving, give the salad another gentle toss to ensure the ingredients are well mixed and fresh.
