Bring a large pot of salted water to a boil over high heat. Once boiling, add the tortellini and cook according to the package instructions, typically about 3–5 minutes, until they are al dente.

After cooking, drain the tortellini and immediately rinse them under cold running water to cool them down and stop the cooking process.

While the tortellini cools, chop the cucumber, red onion, and halve the cherry tomatoes. Set these veggies aside in a large mixing bowl.

In the mixing bowl with the vegetables, add the cooled tortellini, mozzarella pearls, arugula, baby spinach, and sliced black olives. Gently fold to combine.

Pour the basil pesto over the salad, coating the ingredients evenly. Toss gently and adjust the seasoning with salt and pepper.

Cover the mixing bowl and place it in the refrigerator to chill for at least 30 minutes before serving.