Cook the tortelloni according to package directions. Drain, then rinse under cold water.
In a medium bowl, mix the pesto and EVOO.
Toss the cooled tortelloni in the pesto oil to coat. Season with salt.
Thread a soppressata piece onto a 3-inch skewer or pick. Add 1 tortelloni. Wrap a salami slice in half around a bocconcini and skewer. End with a tomato. Repeat to make 12.
Arrange the skewers on a platter and drizzle with the remaining pesto oil. Sprinkle with pepper.