Instructions:
- Cook the tortellini in a large pot of heavily salted boiling water according to package directions until al dente.
- Drain the tortellini immediately and rinse thoroughly under cold running water to stop the cooking process. Drain well and transfer to a large mixing bowl.
- Prepare the vinaigrette: Combine the Olive Oil, Lemon Juice, Red Wine Vinegar, Dried Oregano, Dried Basil, minced Garlic, Dijon Mustard, Salt, and Pepper in a jar with a tight lid. Shake vigorously until well combined.
- Chop all fresh vegetables: halve the tomatoes, dice the cucumber and bell pepper, finely dice the red onion, and chop the parsley. Add the prepared vegetables, olives, and mozzarella pearls to the bowl with the cooled tortellini.
- Pour about three-quarters of the vinaigrette over the salad mixture. Gently toss everything together until evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the pasta to absorb the dressing flavors.
- Before serving, taste the salad. Add more salt, pepper, or remaining dressing if needed for moisture and flavour. Toss one final time, sprinkle generously with fresh parsley, and serve chilled.