Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the cavatappi pasta and cook until al dente, approximately 2 minutes less than the package instructions.

When done, reserve about ½ cup of the pasta water, then drain the pasta and rinse it under cold water until fully cooled.

In a medium bowl, whisk together the pesto sauce, mayonnaise, sour cream, and finely minced shallot until smooth.

Gradually stir in the reserved pasta water, followed by the freshly squeezed lemon juice and zest. Season it generously with salt and pepper to taste.

In a large mixing bowl, add the cooled pasta and creamy dressing mixture. Gently toss until thoroughly coated.

Next, add in the crispy bacon, ciliegini mozzarella, halved cherry tomatoes, arugula, and grated Parmesan cheese. Mix everything until evenly combined.

Cover with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld beautifully.

After chilling, gently stir before serving and enjoy your Creamy Pesto Pasta Salad.