Cook the tortellini by bringing a large pot of salted water to a rolling boil, then adding the cheese tortellini. Cook according to package directions, typically around 7-10 minutes, until they float to the surface and are tender. Drain well and rinse under cold water.

Prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and black pepper in a medium-sized bowl until smooth and emulsified.

Combine the cooled tortellini with halved cherry tomatoes, diced cucumber, finely chopped red onion, marinated artichoke hearts, black olives, pepperoncini, roasted red peppers, diced salami, mozzarella pearls, and chopped basil in a large mixing bowl.

Dress the salad by pouring the prepared dressing over the tortellini and vegetable mixture. Toss gently until evenly coated, being careful not to squish the tortellini.

Chill the salad covered with plastic wrap or a lid in the refrigerator for at least 30 minutes before serving. Toss gently before serving to redistribute the dressing.