Cook the tortellini according to package instructions, adding the green beans and tortellini to the pot at the same time. While the pasta is cooking, make an ice water bath: Dissolve the 1 tablespoon kosher salt in the warm water in a large bowl. Add 4 cups each ice and water and reserve. In a large bowl combine the pesto and the water. Drain the pasta, cool in the ice water bath for 2 minutes, then drain again and transfer the tortelloni to the bowl. Add the provolone, salami, peppers, artichokes, and olives and toss to incorporate. Season with salt and pepper to taste.