Cook the tortellini in salted boiling water for 4-6 minutes until tender and al dente. Drain and rinse under cold water.

While the tortellini cools, chop the tomatoes, peppers, onion, and meats. Keep the fresh basil ready.

Whisk together olive oil, red wine vinegar, garlic, oregano, red pepper flakes, and salt.

Combine the cooled tortellini, veggies, meats, and cheeses in a large bowl, pour dressing and toss to coat evenly.

Cover and refrigerate for at least 2 hours before serving for flavors to meld.

Toss gently before serving, adjusting seasoning if necessary, and serve chilled.