Tortellini Pasta Salad

Cook the tortellini in a large pot of salted water according to the package instructions until al dente.
Drain and rinse under cold water to cool.
Transfer to a large mixing bowl.
Make the Dressing:

In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper.
Shake well until the dressing is emulsified.
Assemble the Salad:

Pour half of the dressing over the cooled tortellini. Toss to coat.
Add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, chopped salami or pepperoni, grated Parmesan, spinach or arugula, and fresh basil to the bowl.
Toss gently to combine.
Drizzle the remaining dressing over the salad and toss again.
Serve:

Serve immediately, or refrigerate for 30 minutes for the flavors to marinate.
Enjoy this refreshing, flavorful pasta salad!
Serving and Storage Tips: