Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions for about 8-10 minutes. Drain and rinse under cold water.

In a food processor, combine the fresh basil, minced garlic, and pine nuts. Pulse until finely chopped. Drizzle in olive oil while blending until smooth.

In a mixing bowl, combine the drained cavatappi with the vegan pesto, tossing until the pasta is well coated. Fold in cherry tomatoes gently.

Serve in bowls, drizzling with extra olive oil and sprinkling with vegan parmesan cheese if desired. Enjoy warm.