Start by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually around 5-7 minutes, until they are tender and float to the surface. Once done, drain the tortellini in a colander and run cool water over them to stop the cooking process, allowing them to chill completely.

While the cheese tortellini is cooking, wash and chop the fresh vegetables. Halve the cherry tomatoes, chop the cucumber, bell pepper, and dice the red onion. Place all the chopped vegetables in a large mixing bowl, creating a vibrant mix that will brighten your Pesto Pasta Salad.

If you're using fresh corn, take a skillet over medium-high heat. Add a little olive oil and char the corn for about 5-7 minutes or until lightly browned and tender. Stir occasionally to ensure even cooking. If using frozen corn, simply thaw and set aside to mix in later.

In a large bowl, whisk together the basil pesto, extra virgin olive oil, lemon juice, lemon zest, red wine vinegar, and the spices. Mix thoroughly for about 1-2 minutes until well combined.

Once the tortellini are chilled and drained, add them to the bowl with the dressing. Toss in the prepared vegetables, chopped salami (if using), mozzarella pearls, and freshly grated Parmesan cheese. Gently mix everything together until well coated.

Cover the bowl with plastic wrap or transfer the Pesto Pasta Salad into an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld beautifully.

Before serving, give the salad a gentle toss to redistribute the dressing. Taste and adjust the seasoning if needed.