Cook the rice al dente in plenty of salted water, then set aside and let it cool. Meanwhile, cut the cherry tomatoes into wedges and place them in a bowl, along with the mozzarella beads and taggiasca olives. Season with oil, salt and pepper, add the rice and mix well. Put the rice in 4 small glasses and garnish with the pesto sauce you made by chopping the basil with the pine nuts and emulsifying with evo oil.