Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add the 18 oz of refrigerated cheese tortellini to the water and cook them according to package directions, typically around 3-5 minutes or until they float to the surface.

After cooking, carefully drain the tortellini in a colander and rinse thoroughly under cold running water.

Transfer the drained tortellini into a large mixing bowl.

Next, add 2 cups of halved cherry tomatoes, 1 diced cucumber, and 1 small diced red onion to the bowl with the tortellini.

Incorporate 8 oz of drained mozzarella pearls, 1 cup of arugula, and 1 cup of baby spinach into the mix.

Toss in ½ cup of sliced black olives and pour in 1¼ cup of basil pesto.

Taste your salad and season with salt and pepper if desired. Cover the bowl and refrigerate it for about 30 minutes.