Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually around 3 to 5 minutes. Drain and rinse under cold water.

Prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, slice the black olives, and chop the fresh basil.

In a large mixing bowl, combine all the prepared vegetables and the cooled tortellini. Gently toss to mix.

In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Pour over the salad and toss to coat.

Cover the salad and refrigerate for at least 30 minutes before serving.