Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually around 3-5 minutes, until tender yet firm. Stir occasionally to prevent sticking.

Once cooked, drain the tortellini in a colander and rinse under cold running water for about 30 seconds to halt the cooking process.

Transfer the cooled tortellini to a large mixing bowl. Add cherry tomatoes, cucumber, red onion, mozzarella pearls, arugula, spinach, and black olives.

Drizzle basil pesto over the tortellini and vegetables and gently toss to coat evenly.

Taste your salad and adjust the seasoning with salt and pepper as needed, mixing well.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.