Cook the tortellini in a large pot of salted boiling water according to package instructions, usually around 3-5 minutes until al dente. Drain and drizzle with olive oil to prevent sticking.

Prepare the dressing by whisking together olive oil, red wine vinegar, minced garlic, and Dijon mustard in a medium bowl. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooled tortellini with cherry tomatoes, chopped artichoke hearts, drained white beans, sliced red onion, and chopped pepperoncini. Toss lightly.

Add half of the prepared dressing to the salad mixture and toss lightly. Fold in fresh arugula and torn basil carefully.

Taste and adjust seasoning as needed, adding more dressing for a richer flavor. Serve garnished with additional basil, cheese, and red pepper flakes if desired.