Cook the tortelloni in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.
Cut the pepper into pieces. Thread the tortelloni, tomatoes, mozzarella, olives and salami alternately onto the skewers.
Cover and grill the skewers over/on a medium heat (approx. 200 °C for approx. 6 mins., turning occasionally. Plate up the skewers.
Combine the pesto and water, brush over the skewers.