Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.

Chop the cherry tomatoes, cucumber, red onion, and black olives into bite-sized pieces and place in a large mixing bowl.

In the mixing bowl, add the cooled tortellini, mozzarella pearls, arugula, and baby spinach. Pour in the basil pesto and toss gently to coat.

Adjust seasoning with salt and pepper to taste, ensuring the fresh ingredients shine.

Cover the salad and chill in the refrigerator for at least 30 minutes before serving.