Bring a large pot of salted water to a boil. This helps to flavor the tortellini as it cooks.

Add the tortellini to the boiling water and cook according to package instructions, usually about 3-5 minutes for fresh tortellini or 7-10 minutes for frozen.

Once cooked, drain the tortellini in a colander and rinse under cold water to stop the cooking process and cool them down.

While the tortellini is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the olives.

Chop the fresh basil and set aside.

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. This dressing will add a zesty flavor to the salad.

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

Pour the dressing over the salad and gently toss everything together until well coated. Be careful not to break the tortellini.

Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.

Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. This salad is best enjoyed chilled.