Boil the tortellini according to package instructions until al dente, usually about 3-5 minutes. Drain and let cool to avoid sticking.

In a large mixing bowl, gently combine the cooked tortellini with diced salami, cubed mozzarella, halved cherry tomatoes, sliced black olives, and diced red onion.

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

Pour the dressing over the pasta and toss to combine evenly.

Taste the salad and adjust seasoning if necessary, adding more salt or pepper as desired.

Cover and chill the salad in the refrigerator for at least 30 minutes before serving.