Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions—typically, 5-7 minutes for fresh and 8-10 minutes for frozen. Once they are tender but still firm to the bite, drain and rinse under cold water.

While the tortellini cools, chop your salad ingredients: dice salami and mozzarella, halve cherry tomatoes, dice cucumber, chop red bell pepper, and finely chop red onion. If using, pit and slice the olives.

In a large mixing bowl, gently fold in the cooled tortellini with the chopped ingredients. Add olives if desired and mix carefully.

Drizzle the salad with Italian dressing, and season with salt and black pepper to taste. Toss gently to combine.

Cover the salad with plastic wrap and refrigerate for about 10 minutes before serving. Toss again gently and garnish with basil if desired.