For marinade, in a medium bowl combine salad dressing and pesto; set aside.
Cook tortellini according to package directions. Drain, rinse with cool water, and drain again.
Cut each cheese into thirty 1/2- to 3/4-inch cubes. Thread the tortellini, cheese cubes, olives, and pickled peppers on 6-inch picks or skewers. Place skewers in a 13x9x2-inch baking dish. Brush with about half of the marinade. Cover and refrigerate for 3 to 4 hours, brushing with remaining marinade after 2 hours. Makes 30 appetizers.