Cook the tortellini according to the package directions, adding a touch of extra virgin olive oil to the boiling water to prevent the pasta from sticking.

Once the tortellini are cooked to al dente, drain them and rinse under cool water to stop the cooking process and cool the pasta down.

Transfer the tortellini to a large mixing bowl. Add the arugula, basil, pepper jack cheese, pepperoni, black olives, and cherry or grape tomatoes. Season with salt and pepper to taste.

Pour half of the balsamic vinaigrette over the salad ingredients and gently fold everything together.

Garnish the top with shavings of parmesan cheese. Drizzle the remaining balsamic vinaigrette and serve!