Start by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add the tortellini and cook according to package instructions, about 5-10 minutes.

Promptly drain the cooked tortellini in a colander, rinsing under cold running water to stop the cooking process.

In a large mixing bowl, combine the diced salami, cubed mozzarella, halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion. Add olives if desired.

Gently fold the cooled tortellini into the salad mixture.

Drizzle Italian dressing over the salad and sprinkle with salt and pepper to taste, then toss gently.

Cover and chill in the refrigerator for about 10 minutes before serving, optionally garnish with fresh basil.