Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions—fresh typically requires 5-7 minutes, while frozen takes about 8-10 minutes. Drain and rinse under cold water.

Prepare the vegetables: cut the salami into bite-sized pieces, cube the mozzarella, halve the cherry tomatoes, and dice the cucumber and red bell pepper. Finely chop the red onion, then toss these ingredients together in a large mixing bowl.

Combine the cooled tortellini with the vegetables and salami-mozzarella mix. Stir carefully to ensure every tortellini piece is coated and preserve its shape.

Drizzle the Italian dressing over the salad and toss until evenly coated. Season with salt and pepper to taste.

Cover the salad with plastic wrap and chill in the refrigerator for about 10 minutes before serving. Garnish each serving with fresh basil leaves.