In a large pot, bring salted water to a rolling boil over medium-high heat. Add the tortellini and cook according to package instructions until tender but al dente.

Carefully drain the cooked tortellini in a colander and rinse them under cold water.

Chop the salami and cube the mozzarella cheese into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and slice the red onion.

Drizzle the Italian dressing over the tortellini mixture and gently toss the salad.

Season the pasta salad with salt and pepper according to your preferences.

Cover the bowl with plastic wrap or refrigerate for at least 10 minutes.

Garnish with fresh basil leaves before serving.