Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, typically around 3-5 minutes, until they’re tender yet firm to the bite. Once cooked, drain the tortellini and rinse under cold water until fully cooled.

In a large mixing bowl, combine the cooled tortellini with halved cherry tomatoes, diced cucumbers, sliced black olives, mozzarella cheese, and finely chopped red onion. If you're including salami, add that as well. Gently fold the ingredients together.

Drizzle a generous amount of Italian dressing over the salad base. Carefully toss the salad until the dressing evenly covers every piece.

Sprinkle freshly grated Parmesan cheese and chopped basil over the salad mixture. Continue to fold the ingredients gently.

Taste your salad and adjust the seasoning with salt and pepper as desired. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour.

Before serving, give the Italian Tortellini Pasta Salad another gentle toss. Serve the salad chilled in a vibrant bowl, garnished with extra basil.