Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and rinse with cold water. Let cool.

While pasta cooks, wash and chop the balsamic sweet peppers and slice cherry tomatoes in half. Set aside.

In a large mixing bowl, combine the cooled pasta, sweet peppers, tomatoes, and mozzarella pearls.

Spoon in the pesto and gently mix to coat pasta and vegetables evenly.

Season with salt and pepper to taste. Serve immediately or chill for at least 30 minutes before serving.

Store leftovers in an airtight container for up to three days; reheat or serve cold.