Cook the tortellini

• Bring a large pot of salted water to a boil.
• Cook the tortellini until al dente, then drain and rinse briefly under cold water.

Prepare the vegetables

• Halve the cherry tomatoes.
• Drain the mozzarella pearls.

Combine the salad

• Toss the cooled tortellini with the pesto in a large bowl.
• Add the cherry tomatoes and mozzarella pearls.
• Drizzle with olive oil and season with salt and pepper, then mix gently.

Chill and serve

• Refrigerate the salad until ready to serve.