Combine basil pesto, white wine vinegar, olive oil, and Calabrian chili paste in a bowl or jar, whisk until smooth.

Bring salted water to a boil, add tortellini and cook for 2-3 minutes, drain and rinse under cold water.

In a large bowl, combine cooled tortellini with cherry tomatoes, red onion, pepperoncini, olives, mozzarella, salami, pepperoni, and pine nuts.

Fold in baby arugula and drizzle with vinaigrette, toss gently until well combined.

Serve chilled for best flavor, keep components separate if preparing in advance.