Preparation

• In a large pot, bring 3 quarts of water to a boil. Add the pasta and reduce the heat to a simmer. Cook until tender, about 5 minutes, or according to manufacturer's directions.
• Drain into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add tortellini to a large bowl.
• To the bowl with the tortellini, add the artichoke hearts, mozzarella cheese, salami, tomatoes, bell peppers, cucumbers, red onion, black olives, parsley, and basil.
• Drizzle ½ cup of the dressing over the salad, then toss to combine. Add more as desired, or serve on the side.
• Garnish with more herbs if desired. Serve immediately or cover and refrigerate.