Cook the tortellini .Bring a large pot of salted water to a boil. Cook the tortellini just until al dente — slightly firm to the bite. Drain immediately, then rinse with cold water to stop the cooking.(Tip: Don’t overcook! Soft tortellini can fall apart in the salad.)
Make the dressing. In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon, honey, garlic, oregano, salt, and pepper until emulsified. It should look silky, not separated.
Coat the pasta. Pour half the dressing over the warm tortellini and toss gently to coat. Let it sit for about 10 minutes — this helps the pasta absorb flavor from the inside out.
Add the fresh ingredients. Mix in the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour the remaining dressing over top and toss gently until everything glistens.
Chill and serve. Cover the bowl and refrigerate for at least 2 hours. The flavor melds beautifully over time. Before serving, give it a quick toss and taste — you can always add a splash more vinegar or olive oil if it needs reviving.
Garnish and enjoy. Sprinkle with extra basil and Parmesan, and serve cold or at room temperature.
