Boil water in a large pot and cook the tortellini according to the package instructions, generally about 8 minutes. Drain and rinse under cold water to stop the cooking process.

While the tortellini cools, grab a bowl and whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, salt, and pepper until well combined and smooth.

In a large serving bowl, mix the cooled tortellini with sliced salami, mozzarella cubes, halved cherry tomatoes, and optional red onion. Toss gently to blend the ingredients.

Drizzle the dressing mixture over the salad, then gently combine so each ingredient is beautifully coated with the flavorful dressing.

Toss in fresh basil leaves to the mixture, giving it a delightful aromatic touch. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.

Once chilled, serve the salad straight from the fridge, garnished with extra basil if desired.