Cook the cheese tortellini according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to let flavors meld.