Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions until tender.

Drain the tortellini and rinse lightly with cool water to stop the cooking process and cool the pasta.

Let the tortellini drain completely while preparing the remaining ingredients.

In a small bowl, whisk together basil pesto, olive oil, lemon juice, black pepper, and parmesan cheese until smooth and combined.

In a large mixing bowl, add the cooled tortellini, cherry tomatoes, mozzarella pearls, fresh basil, and pine nuts.

Pour the pesto dressing over the pasta mixture and toss gently until everything is evenly coated.

Taste and adjust seasoning if needed with additional black pepper or parmesan cheese.

Refrigerate the pasta salad for at least 30 minutes before serving for the best flavor.

Garnish with extra basil, parmesan cheese, or pine nuts before serving if desired.