Bring a large pot of water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente, about 3-5 minutes. Drain and rinse under cold water.

Chop the quartered artichoke hearts into bite-sized pieces, slice the red onion very thin, and wash and roughly chop the fresh basil.

In a large mixing bowl, combine the cooled tortellini, fresh mozzarella pearls, chopped artichoke hearts, sun-dried tomatoes, shredded parmesan, sliced red onion, and chopped basil. Toss to mix.

Add the desired amount of pesto and toss again to coat all ingredients evenly.

Sprinkle cracked black pepper over the salad. Cover and chill in the refrigerator for at least 30 minutes.

When ready to serve, toss the salad lightly and portion into bowls or on a platter. Garnish with extra parmesan and fresh basil leaves.