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Cook pasta according to package directions. Drain pasta and rinse under cold water then transfer to a large mixing bowl and set aside.
Add the chopped spinach, pine nuts, garlic, and Parmesan to a food processor and pulse into a paste. Transfer the spinach paste to a small bowl and mix in the olive oil, ¼ tsp salt, and ⅛ tsp pepper until well combined.
Add the pesto sauce to the bowl with the pasta then add the tomatoes and mozzarella. Stir to combine then taste and season with additional salt & pepper if necessary.
Cover and refrigerate the salad for at least 1 hour before serving.