Cook the cheese tortellini according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, and fresh basil.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.

Add the cooled tortellini to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled or at room temperature.