Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse the noodles under cold water until chilled and no longer steaming, then set aside.
In a large mixing bowl, scoop out the pesto and drizzle in the olive oil and lemon juice. Stir until the pesto is smooth and slightly loosened, creating a glossy, vibrant green sauce.
Add the cooled pasta to the bowl and toss gently, scraping the pesto over all the noodles. Use a spoon or spatula to thoroughly coat each strand with the bright green sauce, watching the pesto cling and spread as you mix.
Halve the cherry tomatoes and add them to the pasta, giving everything a gentle toss to distribute the fresh bursts of flavor and color throughout the dish.
Sprinkle the grated Parmesan cheese over the top, then season with salt and pepper to taste. Toss again to evenly distribute the cheese and seasoning.
Finish by drizzling a little extra olive oil over the salad for sheen, then give it one final gentle toss. Serve immediately for the freshest flavor and best texture, or chill in the fridge if making ahead.
