Cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to cool them down and stop the cooking process. Set aside.

In a large mixing bowl, combine the cooked tortellini, chopped salami, halved cherry tomatoes, sliced cucumber, black olives, mozzarella pearls, thinly sliced red onion, diced red and green bell peppers, fresh basil, kosher salt, and black pepper.

Sprinkle the grated parmesan cheese over the salad ingredients.

Drizzle the zesty Italian salad dressing and pesto sauce over the salad.

Gently toss all the ingredients together until they are well combined and coated with the dressing.

Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld and deepen.

Before serving, give the pasta salad a final toss. Serve chilled, garnished with additional fresh basil leaves if desired.