Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes.
Arrange the spinach at the bottom of a colander then drain the pasta over the top so the spinach wilts.
Add the pasta and spinach to a large bowl, then toss them in the oil and pesto until combined while the pasta is still warm.
Next, add the sun-dried tomatoes, mozzarella, cherry tomatoes, and fresh basil. Season to taste with salt and pepper and serve at room temperature or chilled.