Preheat the oven to 375 degrees F.
Spread the pine nuts across a baking sheet. Toast them until they are lightly browned and golden, about 5-7 minutes.
While the tomatoes and garlic roast in the oven, cook the pasta on the stove until al dente.
Roast the tomatoes for 40-45 minutes until they are wrinkled.
Squeeze the roasted garlic cloves out of their skins. Then mash them into the pesto and whisk in the olive oil and tomato juices from the roasting pan.
Add the roasted tomatoes, pine nuts, mozzarella, basil and chives into the pasta.
Stir the ingredients together until the pasta salad is well combined.