Whisk pesto, mayonnaise, lemon juice, salt, and pepper until smooth and green.

Boil farfalle in salted water until al dente, drain, rinse under cold water, and drain well.

Toss cooled pasta with tomatoes, olives, mozzarella, and dressing in a large bowl until evenly coated.

Transfer to a serving dish, drizzle with balsamic glaze in a zigzag, and scatter extra olive slices on top. Serve right away.