Bring a large pot of water to a boil.

Add salt to the boiling water.

Cook pasta to al dente according to package directions.

Cold shock the cooked pasta under cold running water to stop the cooking process.

Drain the pasta thoroughly.

In a large bowl, combine prepared pesto sauce, lemon zest, lemon juice, chopped fresh parsley, halved grape tomatoes, chopped scallions, and chopped/crumbled ricotta salata (or halved bocconcini).

Add the drained pasta to the bowl with the dressing and other ingredients.

Combine all ingredients thoroughly.

Season with salt and black pepper to taste.

Serve chilled.