Begin by cooking the tortellini according to the package instructions. Usually, you’ll bring a large pot of salted water to a boil, add the tortellini, and cook until they float. This typically takes about 3-5 minutes. Once cooked, drain the pasta and run it under cold water to chill.

While your tortellini cools, combine the dressing ingredients. In a bowl, whisk together the pesto, olive oil, balsamic vinegar, honey, minced garlic, salt, pepper, and oregano. This dressing packs a flavorful punch, balancing sweetness and acidity.

In a large mixing bowl, combine the cooled tortellini, arugula, cherry tomatoes, and mozzarella pearls. Drizzle the dressing over the top. Gently toss everything until well coated. You want each piece of pasta to be enveloped in that delicious dressing.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes. This step allows the flavors to meld and intensify. When you’re ready to serve, give it another gentle toss. If you'd like, sprinkle some pine nuts on top for added crunch.