In a small bowl or jar, combine ½ cup of basil pesto, 3 tablespoons of white wine vinegar, and 2 tablespoons of olive oil. If you like a little heat, add 1-2 teaspoons of Calabrian chili paste. Whisk or shake the mixture vigorously until it’s well emulsified and smooth. Set it aside.

Bring a large pot of salted water to a rolling boil. Add 18 ounces of fresh cheese-filled tortellini and cook according to package instructions, typically 3-5 minutes until they float and are tender. Drain and rinse under cold water to cool them down.

In a large mixing bowl, combine the cooled tortellini with 1½ cups of halved cherry tomatoes, 1 small thinly sliced red onion, ½ cup of sliced pepperoncini, and ½ cup of halved Italian olives. Toss in 3 ounces of sliced hard salami, 3 ounces of sliced pepperoni, 8 ounces of mozzarella pearls, and ¼ cup of grated parmesan cheese. Finally, add ¼ cup of toasted pine nuts.

Carefully fold in 2 ounces (about 2 handfuls) of baby arugula. Drizzle with the prepared vinaigrette, adjusting to taste. Toss gently to mix all ingredients.

Give the salad one final toss to combine all the flavors. Serve immediately while it's fresh, garnished with fresh basil leaves if desired.