Cook the pasta according to package instructions. Mine was 10 minutes. Once it is cooked, drain the water and let it rest until it's colder. Tip: To avoid the pasta from sticking, add a bit of olive oil.
While the pasta cools down, you can prepare the eggs. Boil the eggs for 6-7 minutes to achieve a harder yolk, instead of runnier. Once they are cooked, place them in an ice bath and peel them.
When the pasta has properly cooled down, we can start chopping our three ingredients: cherry tomatoes, olives and eggs. Cut them in halves/four pieces, as you want. I cut the olives in halves, the tomatoes and eggs in four pieces.
Now we can mix it all together. Add the 4 tbsp of pesto (A bit more if you want more flavor!) and the spices, mix well. Then we will add all the ingredients: corn, eggs, tomatoes and olives. Mix well.
Serve in a bowl and top with the mozzarella pieces and voilà! A great, fresh, summer pesto pasta salad. We had leftovers and we ate the remaining pasta salad in the following days. Such a nice meal.