Cook the cheese tortellini according to the package instructions, typically taking about 2–4 minutes in boiling salted water. Drain and rinse under cold water.

Chop the cherry tomatoes, cucumber, red onion, and black olives into bite-sized pieces. Toss these in a large mixing bowl.

Once cooled, add the tortellini to the vegetables, crumble feta cheese over the mixture, and toss gently.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and salt and pepper. Ensure a smooth consistency.

Drizzle the dressing over the salad mixture and gently toss to coat the ingredients without crushing the tortellini.

Garnish the salad with torn basil leaves, and serve immediately or let it sit for at least 15 minutes.