Cook the tortellini by boiling a large pot of salted water and adding the cheese tortellini. Cook according to package directions, typically 3 to 5 minutes, then drain and rinse under cold water.

Prepare the ingredients by halving the cherry tomatoes, chopping the roasted red bell peppers, and gathering the fresh mozzarella pearls.

Combine the salad ingredients in the bowl with cooled tortellini, adding tomatoes, mozzarella, and roasted peppers. Drizzle with pesto and olive oil, and mix gently.

Chill the salad in the refrigerator for at least one hour to allow flavors to meld.

Garnish with fresh basil, stir, and serve in bowls for a refreshing summer dish.