Begin by bringing a large pot of salted water to a rolling boil over high heat.

Once boiling, add the cheese tortellini and cook according to package instructions, generally around 10 minutes.

Drain the tortellini into a colander and set aside.

Quickly drain them and rinse under cold running water for 1–2 minutes.

Chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.

Place all prepared vegetables in a large mixing bowl.

Once the tortellini has cooled to room temperature, add them to the bowl with the vegetables.

Add mozzarella pearls, arugula, baby spinach, and black olives.

Drizzle the basil pesto over the ingredients and toss gently until combined.

Taste and add salt and pepper according to your preference.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.