Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Chop the Vegetables
While the pasta is cooking, prep your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and slice the black olives. Toss all the veggies into a large mixing bowl.

Step 3: Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning if needed.

Step 4: Assemble the Salad
Add the cooled tortellini and mozzarella cheese to the bowl with the vegetables. Pour the dressing over the top and gently toss until everything is evenly coated.

Step 5: Chill and Garnish
Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Just before serving, sprinkle in the chopped fresh basil. Serve cold or at room temperature.