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Boil the orecchiette pasta according to package instructions until al dente. Drain and let it cool slightly.
While the pasta cools, halve the cherry tomatoes, slice the red onion, chop the sun-dried tomatoes, and drain the mozzarella balls.
In a large bowl, combine the cooked pasta, cherry tomatoes, red onion, sun-dried tomatoes, and mozzarella balls.
Toss everything with green pesto, ensuring the ingredients are evenly coated.
Mix in the roasted pine nuts and season with salt and pepper to taste.
Just before serving, gently fold in the arugula to keep it fresh and crisp.