Cook the tortellini according to packet instructions, drain in a colander set in the sink and rinse with cold water.
Place the tortellini, pepperoni, spring onions, olives, artichoke hearts and mozzarella cheese in a large salad bowl.
Whisk together the olive oil, balsamic vinegar, white vinegar, Italian herbs and salt and pepper in a bowl and pour over the salad ingredients. Gently stir to combine and refrigerate to chill before serving. For even better flavour, let chill in refrigerator for at least 2 hours before serving.