Cook the 20 oz cheese tortellini in a large pot of boiling salted water according to package instructions until tender but firm (al dente). Drain immediately and rinse under cold water to stop cooking and cool completely.

In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper until emulsified.

Prepare the vegetables: halve the cherry tomatoes, slice the black olives, dice the green bell pepper, finely dice the red onion, slice the sun-dried tomatoes, and quarter the beef salami or turkey pepperoni slices.

In a large bowl, combine the cooled tortellini, mozzarella pearls, quartered beef salami/turkey pepperoni, tomatoes, olives, green bell pepper, red onion, and sun-dried tomatoes.

Pour the emulsified dressing over the ingredients and toss gently with a spatula until evenly coated.

Cover and refrigerate for 30 to 60 minutes before serving. Toss gently before serving, adding a small splash of extra virgin olive oil or vinegar if dry.