Bring a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until tender.

Drain the tortellini in a colander and rinse under cold running water to halt the cooking process.

Wash and chop fresh vegetables into bite-sized pieces.

In a bowl, combine olive oil, apple cider vinegar, Dijon mustard, and honey. Whisk until smooth.

In a large mixing bowl, gently toss the cooled tortellini with the prepared vegetables and mozzarella pearls. Pour the dressing over and fold gently.

Cover and refrigerate for at least 30 minutes before serving to meld flavors.