Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt and carefully introduce the tortellini. Cook according to package instructions, usually around 2-4 minutes, until al dente.

Drain the tortellini in a colander and rinse immediately with cold water to halt the cooking process. Shake gently to remove excess water.

Transfer the cooled tortellini into a large mixing bowl. Add in halved cherry tomatoes, diced cucumber, and diced red onion.

Fold in drained mozzarella pearls, arugula, and baby spinach. Gently mix to ensure even distribution.

Drizzle in basil pesto and fold the ingredients together, ensuring everything is well-coated.

Taste and add salt and pepper as desired, mix gently to incorporate the seasoning evenly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Toss before serving.