In a small bowl or jar, whisk together the basil pesto, white wine vinegar, and olive oil until well blended. Add chili paste if desired for heat.

Bring a large pot of water to a rolling boil and add sea salt. Cook the tortellini according to package instructions, approximately 3-5 minutes, then drain and rinse under cold water.

In a large mixing bowl, combine cooled tortellini with cherry tomatoes, red onion, and pepperoncini. Add olives, mozzarella, salami, and pepperoni; gently toss to mix.

Fold in baby arugula and drizzle with vinaigrette. Toss gently to coat, then let sit for a few minutes to meld flavors.

Serve chilled or at room temperature, garnished with fresh basil if desired.