Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to the package instructions. Strain the tortellini and rinse with cold water.
Add the tortellini to a large bowl with the pesto, artichoke hearts, salami, sun-dried tomatoes and fresh mozzarella balls.
Stir until combined and coated with pesto. Refrigerate to chill and allow the flavors to meld, at least four hours if possible.