Begin by bringing a large pot of salted water to a boil. Add 20 oz of cheese tortellini and cook according to package instructions, typically 3-5 minutes. Once tender yet firm, drain the tortellini in a colander and rinse under cold water until completely cooled, stopping the cooking process.

In a medium mixing bowl, whisk together 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined, and set aside.

In a large mixing bowl, combine the cooled tortellini with 1 cup of halved cherry tomatoes, 1 cup of sliced cucumber, 1/2 cup of thinly sliced red onion, 1 cup of chopped marinated artichoke hearts, 1/2 cup of sliced black olives, and 1/2 cup of sliced pepperoncini. Gently fold these ingredients together.

Next, add 1/2 cup of chopped salami, 1 cup of mozzarella pearls, and 1/4 cup of grated Parmesan cheese to the bowl with the tortellini and vegetables. Toss everything together gently.

Pour the prepared dressing over the combined ingredients, then gently toss the salad until every component is coated.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.

Serve the salad chilled or at room temperature.