Put a large pot of water over high heat, and bring to a boil.
Place a large skillet over medium hight heat. Add the olive oil and heat until oil is shimmering, but not smoking.
Add the sliced cherry tomatoes to the hot pan, sliced side up. Let them sizzle for a few minutes without stirring, and then give them a stir so the other side gets some heat as well.
Let the tomatoes cook for a few minutes more, until you're seeing deeply coloured spots on them and they are releasing their juices into the pan.
Add the green beans and stir to combine. Allow them to cook with the tomatoes for 2-3 minutes without stirring.
Add the sliced garlic, and stir well. Cook for an additional 2-3 minutes, stirring frequently so that the garlic does not burn.
Add the tortellini to the boiling water, and cook for 3 minutes (check your package for recommended instructions, but it should be fast).
Add the cannellini beans into the pan and stir.
Using a slotted spoon, transfer the tortellini directly from the cooking water into the pan with the beans and vegetables. Stir well to combine.
Add another drizzle of olive oil to the pan, and season with salt and pepper.
Remove the pan from the heat, and transfer the Tortellini Pasta Salad to a platter.
Top with crumbled pecornio cheese, toasted pine nuts, and fresh basil.
Serve warm or at room temperature.