Bring a large pot of salted water to a rolling boil. Add the refrigerated tortellini and cook according to package instructions until al dente. Drain and rinse with cold water.

In a large mixing bowl, combine the basil pesto and lemon juice. Stir until smooth. Add the cooled tortellini and toss to coat.

Fold in the cherry tomatoes, mozzarella pearls, and chopped spinach. Sprinkle with toasted pine nuts and parmesan cheese. Toss gently to combine.

Season with salt and black pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.