Place the lemons on a baking tray lined with baking paper, drizzle over the oil and add the salt.
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool then chop coarsely.
Cook the pasta in boiling salted water until al dente, rinse in cold water, drain, cool. Mix the nectarines, tomatoes and basil with the pasta and the lemons in a large bowl.
Combine the vinegar, lemon juice, oil and honey, season. Mix 2/3 of the dressing in with the salad.
Sprinkle the mozzarella and rocket over the salad, and drizzle over the remaining dressing.