Fill a large pot with water, add 1 teaspoon salt, and bring to a boil.
Add the refrigerated tortellini and cook 5–6 minutes, or until they float and are tender; drain and rinse under cool water.
Combine the drained tortellini, cherry tomatoes, and mozzarella balls in a large bowl.
Add the pesto and olive oil to the bowl and toss gently until everything is evenly coated.
Thread the ingredients onto skewers: alternate a tortellini, a tomato, and a mozzarella ball, repeating until each skewer has about 6 pieces.
Refrigerate the assembled skewers until ready to serve.
