Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually around 5-7 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, black olives, red bell pepper, red onion, and chopped basil.

In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper to create the dressing.

Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.

Let the salad sit for at least 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Feel free to customize the salad by adding other vegetables such as spinach or zucchini.

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Consider adding protein such as grilled chicken or chickpeas for a heartier meal.