Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your tortellini, either fresh or frozen, and cook according to the package instructions until they are al dente, typically around 4–6 minutes. Once ready, drain the tortellini in a colander and let them cool completely while you prepare the other ingredients.

While the tortellini cools, grab a cutting board and chop your chosen vegetables into bite-sized pieces. Dice bell peppers, slice the cucumber, and halve the cherry tomatoes, then set the vegetables aside in a mixing bowl.

In a small bowl, combine ¼ cup of extra virgin olive oil with 2 tablespoons of red wine vinegar. Whisk the mixture for about 30 seconds until it is emulsified. Season with salt and pepper to taste.

In a large mixing bowl, add the cooled tortellini, chopped vegetables, and a generous handful of fresh basil and parsley. Pour the dressing over the mixture and gently toss the salad until everything is beautifully coated.

Allow the salad to sit at room temperature for about 10 minutes to let the flavors meld. Give it a final toss before serving.