Begin by bringing a large pot of salted water to a rolling boil. Add the cheese-stuffed tortellini and cook according to package instructions, usually about 3-5 minutes, until they float and are al dente. Drain the tortellini carefully and rinse under cold water to stop the cooking process and cool them down quickly.

While the tortellini cools, chop your vegetables. Dice the red onion, slice the cherry tomatoes in half, and chop the zucchini and bell peppers into bite-sized pieces. Gather these vibrant ingredients in a large mixing bowl, ensuring a colorful medley.

Add the cooled tortellini to the bowl filled with chopped vegetables. Next, sprinkle in the grated Parmesan cheese and add the black olives. Toss everything gently with a rubber spatula to combine without breaking the tortellini.

Drizzle a generous amount of Italian dressing over your Tortellini Pasta Salad. Start with a few tablespoons and mix thoroughly until everything is nicely coated. Add more dressing to suit your taste if preferred.

Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container, then refrigerate for 30 minutes to 1 hour. This cooling time allows the flavors to meld beautifully.

When ready to serve, give the salad a gentle toss. For a final touch, sprinkle additional fresh basil on top. Serve chilled alongside grilled meats or as a stand-alone dish.