Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.

Drain the tortellini in a colander and rinse under cold water to stop the cooking process.

While the tortellini is cooking, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and fresh basil.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Add the cooked tortellini to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.

Transfer the salad to a serving dish and serve immediately or chill in the refrigerator for 30 minutes before serving.