In a small bowl or jar, combine ½ cup of basil pesto, 2 tablespoons of white wine vinegar, ¼ cup of olive oil, and 1 teaspoon of Calabrian chili paste. Whisk or shake until well blended and creamy.

Bring a large pot of salted water to a rolling boil. Add 12 ounces of fresh tortellini and cook according to package instructions, usually about 3 to 5 minutes, until they float and are al dente. Drain and rinse under cold water.

In a large bowl, combine cooked tortellini with 1 cup halved cherry tomatoes, ½ cup thinly sliced red onion, ½ cup sliced pepperoncini, ½ cup assorted Italian olives, 1 cup mozzarella pearls, ½ cup diced salami, and ½ cup pepperoni. Sprinkle in ¼ cup grated Parmesan cheese and ¼ cup toasted pine nuts. Mix gently.

Carefully fold in 2 cups baby arugula, maintaining the freshness and crunch of the greens.

Drizzle the vinaigrette over the salad and toss until everything is evenly coated. Chill in the refrigerator for about 30 minutes before serving.