Cook fusilli according to package directions; drain. Drain sun-dried tomatoes; reserve oil. Set sun-dried tomatoes and oil aside.

Toast pine nuts in large skillet over medium-low heat 4 to 5 minutes or until lightly browned, stirring frequently. Transfer to small bowl; cool.

For pesto, place ¾ cup sun-dried tomatoes, water, olive oil, ¼ cup pine nuts, salt, pepper, and garlic in blender. Cover and blend until smooth.

Place pasta and pesto in large bowl; toss to coat. Add cherry tomatoes, mozzarella pearls, olives, remaining sun-dried tomatoes, reserved sun-dried tomato oil, and reserved pine nuts. Gently toss until combined. Cover and refrigerate at least 1 hour or up to 2 days. To serve, stir in baby spinach.