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Preheat the oven to 180 degrees Celsius.
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In a pot of boiling salted water, add the pasta and cook as per packet directions. When the pasta is cooked, drain and rinse under cold running water until it is cool to stop it cooking further.
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To make the pesto dressing, combine basil leaves, parmesan, 2/3 of the pine nuts, olive oil, vinegar and garlic. Puree with a stick blender until smooth.
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Place ½ of the tomatoes on a baking dish, drizzle with olive oil. Roast for 15 minutes.
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Toss pasta through the pesto dressing along with the fresh tomatoes, cherry bocconcini making sure the pasta is well coated with pesto.
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Transfer to a large serving bowl or plate and layer with the roasted tomatoes, remaining pine nuts, and extra basil leaves.
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Season with freshly cracked black pepper. Serve and enjoy with family and friends!
