Cook the pasta according to the package. Drain, rinse with cold water and set to the side.
Place half of the fresh arugula pesto in a large container or bowl. Then pour in half the cooled pasta. Mix well, then repeat with the remaining pesto.
Add the grape tomatoes, pine nuts, and feta cheese. Mix well. Chill in an airtight container in the refrigerator for at least 30 minutes before serving.