Cook the tortellini in a large pot of salted water according to package instructions until al dente.

Drain the tortellini and rinse it under cold water to stop the cooking process. Transfer to a large mixing bowl.

In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper.

Shake well until the dressing is emulsified and well mixed.

Pour half of the dressing over the warm tortellini and toss gently to coat.

Let it cool for about 10 minutes before adding other ingredients.

Add the halved cherry tomatoes, chopped cucumber, sliced red onion, chopped olives, mozzarella balls, salami, grated Parmesan cheese, baby spinach, and chopped basil to the bowl with the tortellini.

Pour the remaining dressing over the top and toss gently to combine.

Cover the bowl and refrigerate the salad for at least 2 hours to allow flavors to meld.

Before serving, toss the salad again and taste for seasoning, adjusting with more salt, pepper, or vinegar if needed.

Garnish the salad with additional fresh basil and Parmesan, if desired.

Serve chilled or at room temperature. Enjoy!