Begin by boiling a large pot of water over high heat. Once it reaches a rolling boil, add 20 ounces of cheese tortellini and cook according to the package instructions, typically about 5–7 minutes, until al dente. Drain the tortellini and immediately rinse it under cold water to halt the cooking process. Set aside to cool completely while you prepare the other ingredients.

In a large, mixing bowl, combine the cooled tortellini with 1 pint of halved cherry tomatoes, 1 cup of sliced cucumbers, 1 cup of sliced black olives, 1 cup of mozzarella balls or cubed mozzarella cheese, and ½ cup of sliced red onion. Then, add 1 cup of diced Italian salami. Gently stir to ensure everything is evenly distributed and ready to be dressed.

Drizzle ½ cup of Italian dressing over the salad mixture in the bowl. Gently toss the ingredients together until they are well combined and generously coated with the dressing.

Now, add ½ cup of freshly grated Parmesan cheese and ½ cup of chopped fresh basil leaves. Toss everything together lightly, ensuring the cheese and basil are evenly mixed throughout the salad.

Taste your Italian Tortellini Pasta Salad and season it with salt and pepper as desired. Adjust the flavors according to your preference.

Cover the salad bowl with plastic wrap or a lid and refrigerate it for at least 1 hour.

Before serving, take the salad out of the fridge and give it a final gentle toss.