01 -
Bring a large pot of salted water to a boil. Cook cheese tortellini according to the package instructions. Drain and rinse with cold water to stop the cooking process.
02 -
Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, dice the red bell pepper, and chop the fresh basil. Combine all vegetables in a large mixing bowl.
03 -
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and red pepper flakes until well emulsified.
04 -
Add the cooked and cooled tortellini, mozzarella, and black olives to the bowl with the vegetables. Pour the prepared dressing over the salad and toss gently to combine.
05 -
Transfer the pasta salad to a serving dish and garnish with additional fresh basil leaves if desired. Serve immediately or chill before serving.