Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions, usually around 5-10 minutes, until they float and are tender but firm to the bite. Drain the tortellini in a colander and rinse under cold water.

While the tortellini cooks, wash and chop the vegetables. Dice the salami, cube the mozzarella, halve the cherry tomatoes, and finely chop the cucumber, red bell pepper, and red onion.

In a large mixing bowl, combine the prepared salami, mozzarella, cherry tomatoes, cucumber, red bell pepper, and red onion. Use a spatula to gently fold the ingredients together.

Add the cooled tortellini to the mixing bowl with the combined ingredients. Gently fold everything together.

Drizzle the mixture with Italian dressing, adjusting the amount according to your taste preference. Sprinkle with salt and pepper, and toss everything together gently.

Cover the bowl and refrigerate the salad for about 10 minutes. Stir the salad again gently, garnish with fresh basil leaves if desired, and serve cold.