Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
Make the Dressing:
While the pasta cooks, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until emulsified.
Dress the Pasta:
Pour half of the dressing over the warm tortellini and toss gently. Let cool for 10 minutes so the pasta absorbs the flavor.
Assemble the Salad:
Add cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach or arugula, and fresh basil to the bowl. Pour in the remaining dressing and toss gently to combine.
Chill and Serve:
Cover and refrigerate for at least 2 hours to let the flavors meld. Toss again before serving and adjust seasoning if needed. Garnish with extra basil and Parmesan. Serve chilled or at room temperature.
Serving and Storage Tips
