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 the package instructions, usually about 3–5 minutes, until they are al dente.

After cooking, drain the tortellini in a colander and rinse thoroughly with cold water to stop the cooking process and cool them down. Ensure the tortellini are dry enough to absorb the pesto later.

While the tortellini are cooling, chop your cherry tomatoes in half and dice the cucumber into bite-sized pieces. Slice the red onion if using, or soak it in cold water.

In a large mixing bowl, combine the cooled tortellini with the cherry tomatoes, cucumber, red onion, mozzarella pearls, arugula, baby spinach, and olives.

Spoon in the basil pesto and gently toss everything together using a spatula, ensuring the salad is well-coated.

Taste and adjust the seasonings with salt and freshly cracked black pepper.

For maximum flavor, cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.