Bring a large pot of salted water to a rolling boil. Add the farfalle and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Wash and halve the cherry tomatoes, slice the sun-dried tomatoes into strips, and rinse the arugula, tearing larger leaves.

In a small mixing bowl, combine the pesto, white balsamic vinegar, and kräutersalz, whisk until smooth.

In a large mixing bowl, combine the drained farfalle pasta with tomatoes, arugula, and mozzarella, toss gently.

Pour the dressing over the salad and toss until evenly coated.

Serve immediately or refrigerate for 30 minutes before serving. Garnish with pine nuts if serving immediately.